Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion

Chunyin Qin, Li Lian, Wen Xu, Zongde Jiang, Mingchun Wen, Zisheng Han and Liang Zhang

Food Funct., 2022, 13, 6139
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Analysis of non-volatile and volatile metabolites during Ziziphus jujube leaf black tea processing via widely targeted metabolomics

Hongxia Liu, Kaicheng Zhang, Yipin Lu, Wenqi Wu, Ruifu Wan, Xueling Shi, Hui Liu, Zengwu Sun and Xusheng Zhao

LWT, 2024, 205, 116507
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Unraveling the dynamic metabolite changes during the rolling–cutting of CTC black tea at an industrial scale

Qian Pu, Anlan Qu, Minghui Qi, Yanan Liu, Bin Liu, Xin Fang, Yufei Wang, Yuan Yuan, Guangxian Jiang, Shuang Wu, Mingjin Li, Jingyi Xiao and Youyi Huang

J Sci Food Agric, 2025, 105, 7043
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Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

Shuang Liang, Ying Gao, Daniel Granato, Jian‐Hui Ye, Weibiao Zhou, Jun‐Feng Yin and Yong‐Quan Xu

Comp Rev Food Sci Food Safe, 2024, 23
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Effects of Preharvest Shading on Dynamic Changes in Metabolites, Gene Expression, and Enzyme Activity of Three Tea Types during Processing

Chenyu Shao, Zhiying Deng, Jie Liu, Yunfei Li, Chenyu Zhang, Suhang Yao, Haoming Zuo, Yue Shi, Shijie Yuan, Lijuan Qin, Zhonghua Liu and Chengwen Shen

J. Agric. Food Chem., 2022, 70, 14544
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Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health?

Himangshu Deka, Tupu Barman, Podma Pollov Sarmah, Arundhuti Devi, Pradip Tamuly and Tanmoy Karak

Food Chemistry: X, 2021, 12, 100173
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Dynamic changes in the diversity and function of bacterial community during black tea processing

Wen-bao Jia, Yi-qiao Zhao, Si-yu Liao, Pin-wu Li, Yao Zou, Sheng-xiang Chen, Wei Chen, Chun-lei He, Xiao Du, Ming-zhi Zhu and Wei Xu

Food Research International, 2022, 161, 111856
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Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process

Haiwei Ren, Danni Peng, Meiqi Liu, Yizhen Wang, Zhijuan Li, Hongyuan Zhao, Yi Zheng, Yuan Liu and Xiaoxiao Feng

Food Chemistry, 2025, 468, 142409
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Effect of Fermentation Humidity on Quality of Congou Black Tea

Sirui Zhang, Xinfeng Jiang, Chen Li, Li Qiu, Yuqiong Chen, Zhi Yu and Dejiang Ni

Foods, 2023, 12, 1726
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Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea

Xinfeng Jiang, Xin Lei, Chen Li, Lixian Wang, Xiaoling Wang and Heyuan Jiang

Foods, 2025, 14, 2736
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Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)

Mohammad Afzal Hossain, Tanvir Ahmed, Md. Sakib Hossain, Pappu Dey, Shafaet Ahmed and Md. Monir Hossain

Heliyon, 2022, 8, e08948
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Multiomics correlation analysis on the mechanism of flavor substance formation during the processing of "Huanong 53″ black tea

Yueyang Du, Huan Zhang, Dylan O.'Neill Rothenberg, Kaikai Zhang, Yongen Lin, Kaiwei Jin, Jielin Li, Hui Zhou, Hongfeng Su, Rongquan Ji and Lingyun Zhang

LWT, 2024, 214, 117086
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Revealing the profound meaning of pan-firing of oolong tea – A decisive point in odor fate

Shu-Yen Lin, Ya-Hsin Hsiao and Po-An Chen

Food Chemistry, 2022, 375, 131649
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Revealing the concealed benefits of tea (Camellia sinensis L.) blossoms: Investigating bioactive compounds for wellness and beyond

Sagarika Das, Monoranjan Goswami, Ranjit Kumar Paul, Md. Yeasin, Animesh Sarkar, C.S. Maiti, Saumik Panja, Manoj Dutta, Jiban Saikia and Tanmoy Karak

Food Research International, 2025, 221, 117337
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Synergistic effects of pre-harvest drought and shade on flavor and aroma enhancement in fermented tea: Insights into JA/ABA signaling and metabolic regulation

Chenyu Shao, Xinyu Peng, You Li, Ziqi Chen, Xin Li, Rong Xu, Shuqi Qiu, Yuqi Luo, Jie Liu, Jianan Huang, Zhonghua Liu, Li Niu and Chengwen Shen

Food Chemistry, 2025, 491, 145252
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Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea

Shimin Wu, Qinyan Yu, Shuai Shen, Xujiang Shan, Jinjie Hua, Jiayi Zhu, Jieren Qiu, Yuliang Deng, Qinghua Zhou, Yongwen Jiang, Haibo Yuan and Jia Li

LWT, 2022, 169, 113971
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Online monitoring of phytochemical dynamics in black tea processing using MIP-driven classifier models

Debanjana Ghosh, Debangana Das, Shreya Nag and Runu Banerjee Roy

Chemometrics and Intelligent Laboratory Systems, 2026, 269, 105611
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How Teapot Materials and Tea Types Affect Flavor, Feelings, and Buying Behavior

Lin Pei‐Ju and Zhang Yi‐Xin

Journal of Texture Studies, 2026, 57
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Compositions and Antioxidant Activity of Tea Polysaccharides Extracted from Different Tea (Camellia sinensis L.) Varieties

Kunyue Xiao, Yutao Shi, Sisi Liu, Yuqiong Chen, Dejiang Ni and Zhi Yu

Foods, 2023, 12, 3584
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Unveiling the effect of leaf maturity on biochemical constituents and quality of CTC black tea: insights from Northeast India’s commercial cultivars

Himangshu Deka, Podma Pollov Sarmah, Bhaskar Nath, Madhurjya Gogoi, Shuvam Datta and Santanu Sabhapondit

Food Measure, 2024, 18, 9921
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Assessment and health risk of fluoride from Northeast Indian tea (Camellia sinensis L.): Fixing up the maximum residue level of fluoride in tea

Bappaditya Kanrar, Sangeeta Kundu, Suparna Sengupta, Md Yeasin, Ranjit Kumar Paul and Tanmoy Karak

Journal of Food Composition and Analysis, 2024, 127, 105928
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A New Method of Extracting Polygonatum sibiricum Polysaccharide with Antioxidant Function: Ultrasound-Assisted Extraction-Deep Eutectic Solvents Method

Chaoqun Sun, Guodong Wang, Jing Sun, Jiyong Yin, Jian Huang, Zizi Li, Di Mu, Menglu He, Tingting Liu, Jiali Cheng, Hanchen Du, Yan Chen and Wenjie Qu

Foods, 2023, 12, 3438
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Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea

Yunfei Hu, Jialin Wang, Wenyuan Luo, Jun Tang, Yanming Tuo, Ningkai Liao, Dawen Zhuang, Kehang Yang, Jinke Lin, Yue Zhang and Liangyu Wu

Food Research International, 2024, 196, 115112
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Optimization of Fermentation Time, Temperature, and Tea Bed Thickness in CFM to Enhance the Biological Composition of CTC Black Tea

Azmirul Hoque, Mrutyunjay Padhiary, Gajendra Prasad and Ajita Tiwari

J. Inst. Eng. India Ser. A, 2025, 106, 305
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Can tea pruning litter biochar be a friend or foe for tea (Camellia sinensis L.) plants' growth and growth regulators?: Feasible or fumes of fancy

Arup Borgohain, Mridusmita Sarmah, Bidyot Bikash Gogoi, Kaberijyoti Konwar, Jyotirekha G. Handique, Ranjit Kumar Paul, Md. Yeasin, Versha Pandey, Ranu Yadav, Harisadhan Malakar, Jiban Saikia, Diganta Deka, Feroze Hasan Rahman, Saumik Panja, Puja Khare and Tanmoy Karak

Industrial Crops and Products, 2023, 195, 116394
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Effect of CTC processing on quality characteristics of green tea infusion: A comparative study with conventional orthodox processing

Himangshu Deka, Podma Pollov Sarmah, Pritom Chowdhury, Madhurjya Gogoi, Pradeep Kumar Patel and Romen Ch. Gogoi

Innovative Food Science & Emerging Technologies, 2024, 94, 103694
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Enzymatic Oxidation of Tea Catechins and Its Mechanism

Buhailiqiemu Abudureheman, Xiaochun Yu, Dandan Fang and Henghui Zhang

Molecules, 2022, 27, 942
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Rolling forms the diversities of small molecular nonvolatile metabolite profile and consequently shapes the bacterial community structure for Keemun black tea

Zhi-Wei Ren, Hong-Jing Pan, Cheng Hu, Miao-Miao Le, Yan-Hua Long, Qian Xu, Zhong-Wen Xie and Tie-Jun Ling

Food Research International, 2024, 181, 114094
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Effect of tea manufacturing processes and cultivars on tea infusion color

Chung‑Tse Chen, Chin-Ying Yang and Jason T. C. Tzen

Sci Rep, 2025, 15
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Effect of additives on bacterial cellulose yield and properties in Thai red tea Kombucha fermentation

Wawan Agustina, Chaiwut Gamonpilas and Apichat Boontawan

International Journal of Biological Macromolecules, 2025, 334, 149143
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Enhancing the Antioxidant Activity of Tea (Camellia sinensis) Through Common Herbal Infusions

Sofia Ortiz-Islas, Claudia A. Espinosa-Leal, Tzitziki González-Rodríguez and Silverio García-Lara

Foods, 2024, 13, 3284
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Development of a validated efficient HPLC-DAD analysis for assessing polyphenol transformation during black tea processing

Prishanthini Muthulingam, David G. Popovich, P.A. Nimal Punyasiri, Chandrika M. Nanayakkara, Carl H. Mesarich and Ali Rashidinejad

Journal of Food Composition and Analysis, 2025, 148, 108330
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Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan Camellia sinensis (L) Kuntze, Black Primary Grades and Green Tea

Biryomumaisho Justus Murokore, Peter Vuzi California, Alex Paul Wacoo, Rapheal Wangalwa, Clement Olusoji Ajayi, Hannington Gumisiriza, Agnes Nandutu Masawi and Mohamed Addi

Journal of Food Quality, 2023, 2023, 1
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Quality enhancement strategies for Chinese dark tea from three major production regions based on fermentation process parameter regulation

Wendi Zhang, Qianwen Sha, Mi Hu and Xinghua Wang

Front. Sustain. Food Syst., 2026, 9
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Comparison of Polygonatum sibiricum Polysaccharides from Different Extraction Methods

Yan Chen, Hanchen Du, Wenjie Qu, Chaoqun Sun, Qu Chen, Yuping Du, Zhuoyuan Zhang, Yiran Guo, Chonglin Wang, Jian Huang and Jiyong Yin

Foods, 2025, 14, 2188
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Penicillium simplicissimum possessing high potential to develop decaffeinated Qingzhuan tea

Zilin Yu, Huanhuan Deng, Huan Qu, Beibei Zhang, Gaixiang Lei, Junhai Chen, Xiaoguang Feng, Dewen Wu, Youyi Huang and Zhixia Ji

LWT, 2022, 165, 113606
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Chemical Attributes of UK-Grown Tea and Identifying Catechin and Metabolite Dynamics in Green and Black Tea Using Metabolomics and Machine Learning

Amanda J. Lloyd, Jasen Finch, Alina Warren-Walker, Alison Watson, Laura Lyons, MJ Pilar Martinez Martin, Thomas Wilson and Manfred Beckmann

Metabolites, 2026, 16, 84
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Impact of the Season on Total Polyphenol and Antioxidant Properties of Tea Cultivars of Industrial Importance in Northeast India

Himangshu Deka, Podma Sarmah, Pritom Chowdhury, Kaberi Rajkhowa, Santanu Sabhapondit, Saumik Panja and Tanmoy Karak

Foods, 2023, 12, 3196
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Continuous step‐wise temperature extraction improves the flavanol content of tea beverages

Marsena Jasiel Ismaiah, Kin Tak Lau, Jacob Shing‐Jie Tsui, Winifred Audrey Johnson‐Hill, Kin Sum Leung and Jetty Chung‐Yung Lee

J Sci Food Agric, 2025, 105, 2633
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Elucidating the taste profile in black tea through molecular docking and molecular sensory science

Jingfei Shen, Qisheng Liu, Jingming Ning and Luqing Li

Food Chemistry, 2025, 491, 145104
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Biochemical Quality Profile of Black Tea from Upper Assam and North Bank Region of Assam, India

Podma Pollov Sarmah, Himangshu Deka, Priyanuj Parasar, Rashmi Baruah, Santanu Sabhapondit and Dibyajit Buragohain

Foods, 2026, 15, 158
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Chemical and biological properties of cocoa beans affected by processing: a review

Noor Ariefandie Febrianto, Sunan Wang and Fan Zhu

Critical Reviews in Food Science and Nutrition, 2022, 62, 8403
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An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase

Kunyi Liu, Qiuyue Chen, Hui Luo, Ruoyu Li, Lijiao Chen, Bin Jiang, Zhengwei Liang, Teng Wang, Yan Ma and Ming Zhao

Molecules, 2023, 28, 1722
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The Level of Selected Metals in Made Tea and Tea Infusion from the Roadside Tea Plants and Health Risk Assessment

Bidyot Bikash Gogoi, Md Yeasin, Ranjit Kumar Paul, Arup Borgohain, Diganta Deka, Harisadhan Malakar, Jiban Saikia, Feroze Hasan Rahman, Saumik Panja, Animesh Sarkar, C. S. Maiti, Jurisandhya Bordoloi and Tanmoy Karak

Biol Trace Elem Res, 2024, 202, 2900
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Exploration on the cultivar specifity and processing progress of an excellent hybrid tea cultivar ‘Jinmudan’

Yue Pan, Huiyan Jia, Junyao Li, Yuqing Cui, Wenxuan Yuan, Jun Yang, Rangjian Wang and Wei-Wei Deng

Food Bioscience, 2025, 63, 105660
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Optimization of potent probiotic strain, Lacticaseibacillus paracasei HII01, mediated fermentation of Camellia sinensis var. Assamica to achieve high phenolic content and antioxidation: a pilot study

Thiwanya Choeisoongnern, Bhagavathi Sundaram Sivamaruthi, Phonprakhun Permsuwan, Pannapong Songkakul, Unchalee Permsuwan, Periyanaina Kesika, Sasithorn Sirilun, Pranom Fukngoen, Chaiyavat Chaiyasut and Phakkharawat Sittiprapaporn

Discov Food, 2026, 6
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Comparison of NIR spectroscopy devices (Portable and Benchtop) and a low-cost E-nose for classification of black tea: A machine learning approach using PLSDA, LDA, and PCA

Marcus Vinicius da Silva Ferreira, Jose Lucena Barbosa, Douglas Fernandes Barbin and Mohammed kamruzzaman

Journal of Food Composition and Analysis, 2026, 150, 108898
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Tea polyphenols: extraction techniques and its potency as a nutraceutical

Horia Shaukat, Anwar Ali, Yang Zhang, Arslan Ahmad, Sakhawat Riaz, Ahmal Khan, Taha Mehany and Hong Qin

Front. Sustain. Food Syst., 2023, 7
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Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing

Li Lu, Jinxian Liu, Wenneng Zhang, Xi Cheng, Bo Zhang, Yiyang Yang, Youxiong Que, Yuanhua Li and Xinghui Li

Foods, 2024, 13, 1373
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