Evidence map›Paper›PMID 40724328›Full record

ArticleFoods (Basel, Switzerland)2025

Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing.

Chunju Peng, Yuxin Zhao, Sifeng Zhang, Yan Tang, Li Jiang, Shujing Liu, Benying Liu, Yuhua Wang, Xinghui Li, Guanghui Zeng

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

10 authors.

Chunju PengWenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China.
Yuxin ZhaoTea Research Institute, Nanjing Agricultural University, Nanjing 210095, China.
Sifeng ZhangTea Research Institute, Nanjing Agricultural University, Nanjing 210095, China.
Yan TangWenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China.
Li JiangJinhua Academy of Agricultural Sciences, Jinhua 321017, China.
Shujing LiuTea Research Institute, Nanjing Agricultural University, Nanjing 210095, China.ORCID 0000-0002-5783-4204
Benying LiuYunnan Provincial Key Laboratory of Tea Sciences, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Yuhua WangCangnan Industrial Research Institute of Modern Agriculture, Wenzhou 325800, China.
Xinghui LiCangnan Industrial Research Institute of Modern Agriculture, Wenzhou 325800, China.ORCID 0000-0001-6451-7453
Guanghui ZengWenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China.

Funding

Expert Workstation of Yunnan Province 202305AF150198Modern Agriculture Industry Enhancement Project of Cangnan County 2024CNYJY07National Natural Science Foundation of China 32172628Wenxian Science and Technology Plan Project 2024CX001Wenzhou Agricultural Harvest Plan Project FSJH2024050Wenzhou Science and Technology Program on Agricultural New Variety Breeding Collaboration ZX2024004-2Yunnan Provincial Project for Innovation Guidance and Scientific and Technological Enterprise Cultivation 202304BI090015
6 · The paper itself

Abstract

Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusion color, and chemical composition were assessed across different brewing intervals. The color of the tea infusion remained relatively stable throughout the brewing process. Sensory evaluation indicated that BATT exhibited optimal sensory quality between the third and seventh infusions. While the leaching of polyphenols showed minimal variation across brews, the concentrations of ester-catechins, non-ester catechins, free amino acids, and caffeine after the seventh brewing decreased by 28.82%, 21.83%, 28.86%, and 40.37%, respectively. Our results indicated that higher concentrations of flavor compounds in the BATT infusion appeared between the fourth and seventh brews. This study provides a theoretical basis for understanding the brewing characteristics of BATT.

Indexed as

Bingdao ancient tree teabrewing timeschemical qualityinfusion colorsensory quality

Identifiers

PMID40724328
PMCPMC12294966

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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.