Su Xu^1,3 , Honglin Wang¹ , Yichen Zhao^1,2

1 Plant Conservation & Breeding Technology Center, Guizhou Key Laboratory of Agricultural Biotechnology, Guizhou Academy of Agricultural Sciences, Guiyang, 550006, Guizhou, China
2 Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Guizhou University, Guiyang, 550025, Guizhou, China
3 College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang, 550005, Guizhou, China
Author    Correspondence author
Journal of Tea Science Research, 2024, Vol. 14, No. 5   
Received: 10 Jul., 2024    Accepted: 21 Aug., 2024    Published: 08 Sep., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Tea fermentation is a crucial process that affects the flavor and quality of tea. This study investigated the biochemical changes occurring during tea fermentation, focusing on the roles of key compounds and enzymes. It also examined the influence of factors such as temperature, humidity, and fermentation time on these chemical transformations. Sensory evaluations were conducted to determine the impact on aroma and taste, and analyses of physical properties, chemical composition, and consumer preferences were performed to assess tea quality. Case studies of black tea, green tea, and oolong tea highlighted optimized fermentation practices and innovations in specialty tea production. The study also discussed advancements in technology, such as modern equipment, microbiome applications, and automation, addressing challenges related to raw material variability, the integration of traditional methods with modern innovations, and regulatory issues. Future research directions propose emerging trends, including the integration of artificial intelligence and data analysis, as well as personalized fermentation processes. This study provides comprehensive insights and recommendations for optimizing tea fermentation to enhance flavor and quality.

Tea fermentation; Flavor compounds; Enzymatic activity; Sensory evaluation; Fermentation optimization