Unlocking the biochemical secrets behind a perfect cup of black tea, scientists have identified the CsLOX6 gene as a master regulator in the formation of methyl jasmonate (MeJA), a key compound in tea ...

Green tea is unoxidized, preserving pure catechins like EGCG. While black tea is fully oxidised, converting those catechins into unique theaflavins and thearubigins.

Black tea, which is fully fermented, is the most consumed tea in the world. While being processed, it has to undergo withering, rolling and fermentation, which causes complex biochemical reactions of ...

The journey from tea leaf to infusion is a complex one, with a multitude of factors influencing the final taste and aroma. Despite its importance, the precise biochemical mechanisms at play have been ...

Changes in nonvolatile metabolites during processing affect both the quality and potential health function of black tea. In November 2021, the team published an open-access article entitled ...