Background As the critical process for quality formation of ripened Pu-erh tea (RpPT), pile-
fermentation mechanism has been widely studied by using omics approach, chemical …

Background: Terpenoids are essential aroma substances in teas, and their concentration
brings various characteristics to different teas. Therefore, developing a simple and stable …

The problem with ready-to-drink (RTD) black tea is a long manufacturing process and
contains phenolic compounds and low antioxidant activity due to the enzymatic oxidation …

Fruit-infused tea become one of the exciting innovations in recent years. Fruit addition could
improve the freshness and richness of tea drinks. Pineapple has good potency when used in …

To evaluate the tea processing suitability of the leaves of'Guixing'tea, a wild tea plant
germplasm resource in Guangxi, the water extract content, polyphenolic composition …

Change in lifestyle demands new food interventions which are convenient, easy to store,
and ready to use. Ready-to-eat (RTE) food varieties are made for both therapeutic purposes …