ReviewFoods (Basel, Switzerland)2025
Influencing Factors and Regulatory Mechanisms of Fresh Tea Leaf Quality: A Review.
Review 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 10 papers.
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Who cites it
10 citing papers in PubMed.
- From rhizosphere to gut: microbial drivers of tea flavor and bioactivity.NPJ science of food · 2026Article
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Sexual Propagation Enhances Tea Quality Through Rhizosphere Microbiome Assembly and Metabolic Reprogramming inMicroorganisms · 2026Article
- Computer Vision from Tea Cultivation to Quality Evaluation.Foods (Basel, Switzerland) · 2026Review
- Revealing the mechanism of shaking/tumbling driving Wuyi rock tea Rougui to "fade green odor and reveal aroma" based on metabolomics and molecular docking technology.Food chemistry: X · 2026Article
- Fine-Grained Detection and Sorting of Fresh Tea Leaves Using an Enhanced YOLOv12 Framework.Foods (Basel, Switzerland) · 2026Article
- Transcriptomic and biochemical analyses revealed the dynamic regulatory mechanisms underlying leaf morphogenesis inFrontiers in plant science · 2026Article
- Quantifying the effects of cultivation mode and sprouting stage on tea bud morphology and chemical quality.Frontiers in plant science · 2026Article
- Comparison of Flavor Characteristics and Metabolite Basis of Oolong Tea from Six Different Tea Plant Cultivars Under High- and Low-Altitude Conditions.Plants (Basel, Switzerland) · 2025Article
- Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
11 authors.
Funding
Abstract
The contents of secondary metabolites such as tea polyphenols, amino acids, caffeine, and volatile metabolites in fresh tea leaves are key factors determining the unique flavor and health attributes of finished tea products. However, differences in varieties, cultivation practices, and environmental conditions often lead to variations in these metabolites among fresh tea leaves, thereby affecting tea quality. In order to clarify the various internal and external factors that influence the formation of the quality of fresh tea leaves and their mechanism of action. This article mainly reviews the research on fresh leaf quality in the past decade. Firstly, it clarifies the molecular basis of metabolic differences among varieties. Then, it summarizes the regulatory mechanisms of underground (soil, microorganisms) and above-ground (light, temperature, humidity) environments on key metabolic pathways, and focuses on evaluating the effects of intercropping, fertilization, and other cultivation measures on improving tea quality. This review found that the specific gene expression of varieties, the transmission of environmental signals, and cultivation interventions jointly drive the synthesis and accumulation of tea polyphenols, amino acids, caffeine, and aroma substances. However, no one has ever systematically reviewed it. Therefore, it provides certain theoretical references for improving the quality of fresh leaves.
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