Evidence map›Paper›PMID 40573839›Full record

ArticlePlants (Basel, Switzerland)2025

An Efficient and Safe Rapid Aging Technology for Tea: UV-C Irradiation Enhances the Taste and Aroma of Fresh Pu'er Raw Tea Toward a Naturally Aged Profile.

Xinghai Zhang, Xinyu Feng, Yani Pan, Hanfei Wuzeng, Xinxin Wang, Anran Yan, Lin Xiang, Yaping Lin, Ping Chen, Qiang Chu and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Plants (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026
    Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Xinghai ZhangInternational Tea Culture College, Zhejiang Shuren University, Hangzhou 310015, China.
Xinyu FengTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
Yani PanTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
Hanfei WuzengCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, China.
Xinxin WangTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
Anran YanTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
Lin XiangTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
Yaping LinCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, China.
Ping ChenTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.ORCID 0000-0001-7995-6168
Qiang ChuTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.ORCID 0000-0002-2559-6387
Liping LiuHuzhou Key Laboratory of Innovation and Application of Agricultural Germplasm Resources, Huzhou Academy of Agricultural Sciences, Huzhou 313001, China.

Funding

Zhejiang modern Service industry Research Center open fund project SXFJT202402Zhejiang University Longquan Innovation Center project
6 · The paper itself

Abstract

Pu'er raw tea, a representative tea with a positive correlation between quality and storage time, has a unique aging process. It can not only reduce the heavy astringent taste of newly produced tea, but also has a complex and fragrant aging aroma. However, the extremely slow natural aging process often takes years or even decades for quality transformation, along with the risk of termite infestation, odor absorption, etc. This study found that UV-C irradiation could significantly accelerate the aging process of tea. It enhanced the richness of the aroma, while reducing astringency and creating a smoother and mellower taste. The results of substances analysis revealed an increase in key aroma compounds such as alcohols, aldehydes and terpenes, and a decrease in catechin and caffeine with UV-C irradiation, which is consistent with the natural aging trend. An efficient and safe rapid aging technology of Pu'er raw tea has been successfully established.

Indexed as

aromaPu’er raw tearapid agingtasteUV-C irradiation

Identifiers

PMID40573839
PMCPMC12196798

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.