ArticleFrontiers in plant science2026
Integrated sensory, chemical, metabolomic, and antioxidant profiling reveals coordinated quality transformation of Lapsang Souchong black tea during decade-long storage.
Article in Frontiers in plant science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Long-term storage of Lapsang Souchong (LS) black tea is traditionally believed to improve its aged flavor and functional quality, but the multi-level changes underlying this process remain insufficiently characterized. In this study, LS black tea samples from eight production years (2013-2023, corresponding to 10 to 0 years of natural storage) were investigated using sensory evaluation, chemical composition analysis, antioxidant activity assays, and multimodal data integration. Electronic tongue profiling and widely targeted UPLC-MS/MS metabolomics were further performed on five representative production years to characterize instrumental taste responses and non-volatile metabolite remodeling. Quantitative descriptive analysis revealed storage-responsive taste changes, with Sour and Smooth increasing during storage and Brisk, Umami, and Sweet decreasing. Among these attributes, Sour showed the strongest monotonic association with storage duration (Spearman r = +0.994). Chemical analysis indicated storage-related tea pigment transformation, especially higher theabrownin levels and lower TR/TB ratios in long-stored samples. Metabolomic profiling identified 183 storage-associated metabolites, revealing prominent changes in lipid-derived compounds, flavonoid- and tannin-related metabolites, and pine-smoking-derived diterpenoids. Notably, abietic acid and dehydroabietic acid were markedly depleted during storage, suggesting that pinewood-smoking-related diterpenoids may serve as characteristic molecular indicators of LS storage transformation. Among the four antioxidant assays, PTIO· scavenging showed a significant negative association with storage duration (Spearman r = -0.810,
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