ArticleMolecules (Basel, Switzerland)2022
Characterization of Effects of Different Tea Harvesting Seasons on Quality Components, Color and Sensory Quality of "Yinghong 9" and "Huangyu" Large-Leaf-Variety Black Tea.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed.
- Exploration on appropriate brewing conditions ofFood chemistry: X · 2026Article
- Effects of different harvesting seasons on the physical, chemical, and aromatic properties of tea leaves.Food chemistry: X · 2026Article
- Chemical Drivers of Flavor Variation Across Cultivars and Grades of Fujian White Tea Revealed by Integrated Volatile and Non-Volatile Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Multi-dimensional regulation of tea leaf development: morphogenesis, hormone-transcriptional networks, environmental factors, and artificial cultivation practices.Frontiers in plant science · 2026Review
- Metabolomics-based elucidation of the chemical basis under-lying seasonal variations in sensory quality of Goldsands Black Tea.Frontiers in plant science · 2026Article
- Selective adsorption of metabolites by different size of TiOFood chemistry: X · 2025Article
- Exploring seasonal differences in taste and nonvolatiles ofFood chemistry: X · 2025Article
- Variation analysis and quantitative trait loci mapping of 16 free amino acid traits in the tea plant (Camellia sinensis).BMC plant biology · 2025Article
- Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis.Food chemistry: X · 2024Article
- Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.Food chemistry: X · 2024Article
- Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review.Foods (Basel, Switzerland) · 2023Review
- Seasonal variations in the phenolic profile, antioxidant activity, and mineral content of south Indian black tea (Camellia sinensis (L.) O. Kuntze).Scientific reports · 2023Article
- Wheat ABA Receptor TaPYL5 Constitutes a Signaling Module with Its Downstream Partners TaPP2C53/TaSnRK2.1/TaABI1 to Modulate Plant Drought Response.International journal of molecular sciences · 2023Article
- Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science.Foods (Basel, Switzerland) · 2023Article
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Abstract
Harvesting seasons are crucial for the physicochemical qualities of large-leaf-variety black tea. To investigate the effect of harvesting seasons on physicochemical qualities, the color and sensory characteristics of black tea produced from "Yinghong 9" (Yh) and its mutant "Huangyu" (Hy) leaves were analyzed. The results demonstrated that Hy had better chemical qualities and sensory characteristics, on average, such as a higher content of tea polyphenols, free amino acids, caffeine, galloylated catechins (GaCs) and non-galloylated catechins (NGaCs), while the hue of the tea brew (ΔE*ab and Δb*) increased, which meant that the tea brew was yellower and redder. Moreover, the data showed that the physicochemical qualities of SpHy (Hy processed in spring) were superior to those of SuHy (Hy processed in summer) and AuHy (Hy processed in autumn), and 92.6% of the total variance in PCA score plots effectively explained the separation of the physicochemical qualities of Yh and Hy processed in different harvesting seasons. In summary, Hy processed in spring was superior in its physicochemical qualities. The current results will provide scientific guidance for the production of high-quality large-leaf-variety black tea in South China.
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