Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities

Zhou, Shanshan; Zhang, Jinming; Ma, Shicheng; Ou, Cansong; Feng, Xinyu; Pan, Yani; Gong, Shuying; Fan, Fangyuan; Chen, Ping; Chu, Qiang

doi:10.1016/j.tifs.2023.02.016

Cited by 32 publications

(11 citation statements)

References 75 publications

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“…Green tea is a rich source of polyphenols, alkaloids, amino acids (AAs), vitamins, and other nutrients, with the effects of anti‐inflammation, bactericide, and cancer prevention (Pan et al., 2023; Puligundla et al., 2017; Su et al., 2023; Zhang et al., 2022). Studies have confirmed the promoting effects of green tea extracts (GTE) on oral health.…”

Section: Introductionmentioning

confidence: 99%

Green tea extracts alleviate acetic acid‐induced oral inflammation and reconstruct oral microbial balance in mice

Pan,

Lv,

Zhang

et al. 2023

Journal of Food Science

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Oral cavity contains the second largest microbial community in the human body. Due to the highly vascularized feature of mouth, oral microbes could directly access the bloodstream and affect the host healthy systemically. The imbalance of oral microbiota is closely related to various oral and systemic diseases. Green tea extracts (GTE) mainly contain tea polyphenols, alkaloids, amino acid, flavones, and so on, which equipped with excellent anti‐inflammatory activities. Previous studies have demonstrated the beneficial effects of GTE on oral health. However, most researches used in vitro models or focused on limited microorganisms. In this study, the regulatory effect of GTE on oral microbiome and the alleviative effect on oral inflammation in vivo were evaluated. The results showed that GTE could efficiently alleviate the inflammations of the tongue, cheek pouch, as well as throat. GTE effectively inhibited the activation of NF‐κB through the upregulation of the anti‐inflammatory cytokine interleukin (IL)‐10, consequently leading to reduced expression of pro‐inflammatory cytokines IL‐6 and tumor necrosis factor‐α. The indexes of spleen and thymus were also elevated by GTE in stomatitis mice. Moreover, GTE promoted the growth of probiotics Lactobacillus and Bacillus, inhibited the reproduction of pathogens Achromobacter, reversing the microbiota disorders in oral cavity. This study not only presents a novel approach for enhancing oral microecology but also facilitates the wider adoption of tea consumption.

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Section: Introductionmentioning

confidence: 99%

Green tea extracts alleviate acetic acid‐induced oral inflammation and reconstruct oral microbial balance in mice

Pan,

Lv,

Zhang

et al. 2023

Journal of Food Science

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“…The brewed leaves transit from yellowish-brown to reddish-brown and eventually dark chocolate-brown during aging, which is ascribed to the polymerization reaction of tea pigments and varying degrees of oxidation (Figure 3a). The transformation rate and sensory trait formation are influenced by several storage environmental factors, including temperature, humidity, light intensity, oxygen concentration, and dominant microorganisms Zhou, Zhang et al, 2023). Following secondary steaming, LBT retains high temperature and moisture content.…”

Section: Agingmentioning

confidence: 99%

A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Feng,

Chen,

Song

et al. 2023

Comp Rev Food Sci Food Safe

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Liubao tea (LBT) is a unique microbial‐fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post‐fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post‐fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.

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“…The key step in the processing of oolong tea is the rotation course (Zuo-Qing), which controls the degree of fragmentation of tea cells in order to achieve the purpose of controlling the degree of fermentation. Oolong tea is a semi-fermented tea [ 5 ]. Black tea is a fully fermented tea.…”

Section: Introductionmentioning

confidence: 99%

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas

Guo,

Pan,

et al. 2024

Plants

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The choice of tea utensils used for brewing significantly impacts the sensory and chemical attributes of tea. In order to assess the influence of various tea sets on the flavor and chemical composition of different tea varieties, a combination of sensory evaluation and high-performance liquid chromatography was employed. The results showed that the content of amino acids in the tea liquid brewed with tin tea utensils was relatively higher, which could exhibit freshness in taste, thus suitable for brewing green tea and white tea. The content of polyphenols, soluble carbohydrates, and water extract in the tea liquid brewed with a porcelain tea set was relatively higher; the sweetness and thickness of the tea liquid were increased, so it was more beneficial to brew black tea. The purple sand tea set was suitable for brewing oolong tea and dark tea, and could endow their respective quality characteristics. Ultimately, these research findings provide a scientific basis for the selection of tea utensils tailored to different types of tea.

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Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities

Cited by 32 publications

References 75 publications

Green tea extracts alleviate acetic acid‐induced oral inflammation and reconstruct oral microbial balance in mice

Green tea extracts alleviate acetic acid‐induced oral inflammation and reconstruct oral microbial balance in mice

A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas

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