Results 11 to 20 of about 278 (123)

Organic fertilizer substitution optimizes aroma metabolites in Wuyi Rock tea [PDF]

Frontiers in Plant Science
Pleasant aroma is a distinctive character of Wuyi Rock tea, but its optimization through agricultural practices remains largely unexplored. Here, we conducted a two-year field trials in the core-region of Wuyi Rock tea production area with organic or ...
Shuping Huang, Yongdong Yu, Jilai Cui, Jilai Cui, Zhengwei Luo, Lanxin Luo, Chuankui Song, Hong Liao   +7 more
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Transcriptomic Analysis of the Effect of Pruning on Growth, Quality, and Yield of Wuyi Rock Tea [PDF]

Plants, 2023
Pruning is an important agronomic measure in tea plantation management. In this study, we analyzed the effect of pruning on gene expression in tea leaves from a transcriptomics perspective and verified the results of a transcriptomic analysis in terms of
Qi Zhang, Ying Zhang, Yuhua Wang, Jishuang Zou, Shaoxiong Lin, Meihui Chen, Pengyao Miao, Xiaoli Jia, Pengyuan Cheng, Xiaomin Pang, Jianghua Ye, Haibin Wang   +11 more
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Diverse Structures of Tea Polyphenols from Rougui Wuyi Rock Tea and Their Potential as Inhibitor of 3C-like Protease [PDF]

Molecules
Tea polyphenols, the primary bioactive constituents responsible for the various health benefits of tea, can be categorized into different subgroups according to their structural characteristics.
Qing Sun, Xiaojuan Chen, Jie Zhang, Juan Song, Lan Yao, Yang Zhao, Guang Yang, Xiu Wang, Haizhen Liang, Baiping Ma   +9 more
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Characterization of Acidic Tea Polysaccharides from Yellow Leaves of Wuyi Rock Tea and Their Hypoglycemic Activity via Intestinal Flora Regulation in Rats [PDF]

Foods, 2022
A bioactive acidic tea polysaccharide from yellow leaves of Wuyi rock tea was successively prepared via DEAE-52 and Superdex-200 columns. Nuclear magnetic resonance (NMR) analysis showed that the main glycosidic bonds were composed of α-l-Araf-(1→, →5)-α-
Zhong Wu, Wenzhi Zeng, Xun Zhang, Jiangfan Yang   +3 more
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The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of “Laocong Shuixian” [PDF]

Foods
Laocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive “Cong flavor”—a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes.
Yucheng Zheng, Yuping Zhang, Xiaoxi Ou, Qiuming Li, Huiqing Huang, Jianming Zhang, Feiquan Wang, Yutao Shi, Zhilong Hao, Bo Zhang, Yun Sun   +10 more
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Effects on the Quality of Wuyi Rock Tea with Different Airing Thicknesses

Shipin gongye ke-ji, 2023
In order to explore the effect on the quality of Wuyi rock tea with different leaf spreading thickness during airing, the leaf temperature, leaf ambient CO2 concentration, volatile metabolites, polyphenols, and amino acids composition of primary tea ...
Zichun WEI, Jiayun ZHUANG, Zhilin SUN, Dongchun LIN, Wanjun BI, Yanping TAN, Hongzheng LIN, Xiaomin YU, Yun SUN, Xiaoyong CAI, Zhilong HAO   +10 more
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Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics [PDF]

Frontiers in Plant Science, 2023
Withering is very important to the quality of Wuyi rock tea. In this study, transcriptomics and metabolomics were used to analyze the effects of different withering methods on tea quality formation.
Xiaoli Jia, Qi Zhang, Meihui Chen, Yuhua Wang, Shaoxiong Lin, Yibin Pan, Pengyuan Cheng, Mingzhe Li, Ying Zhang, Jianghua Ye, Haibin Wang   +10 more
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Differences in abundance and functional intensity of characteristic microorganisms of tea plant rhizosphere soils contribute to the differentiation of tea quality in different rocky zones [PDF]

Frontiers in Microbiology
The formation of Wuyi rock tea’s “rock flavor” exhibits distinct zonal characteristics, potentially closely related to differences in its rhizosphere microbial communities.
Xiaoli Jia, Yiling Chen, Yiling Chen, Yuhua Wang, Shaoxiong Lin, Mingzhe Li, Mingzhe Li, Tingting Wang, Pengyuan Cheng, Bitong Zhu, Qi Zhang, Jianghua Ye, Haibin Wang, Haibin Wang   +13 more
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Effect of rainy-day harvesting on the aroma profile of Wuyi rock tea based on GC–MS and chemical analysis [PDF]

Food Chemistry: X
Wuyi Rock Tea (WRT), a premium oolong tea, exhibits weather-dependent aroma profiles due to environmental influences during processing. This study investigated volatile organic compounds (VOCs) in WRT produced under sunny and rainy conditions using HS ...
Zhengwei Luo, Qi Zhang, Yiwei Yang, Chuankui Song, Jilai Cui, Ting Gao   +5 more
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Dynamic Changes in Flavor Quality of Wuyi Rock Tea at Different Storage Times [PDF]

Shipin Kexue
Seven samples of Wuyi rock tea (cv. Shuixian) stored for different times (0, 5, 10, 15, 20, 25, and 30 years) were collected to investigate the effect of storage time on the flavor quality of Wuyi rock tea by the combined use of sensory evaluation, non ...
WU Jun, WANG Zhihui, LI Jing, DAI Haomin, SONG Bo, ZHANG Lingzhi, XU Jie, YUE Bin, SUN Weijiang
doaj   +2 more sources