Mechanism and research progress of quality change of black tea during storage

  • LI Ranyang ,
  • YUAN Haibo ,
  • QU Lichi ,
  • LIAN Xueyan ,
  • SUN Hong ,
  • HUA Jinjie ,
  • ZHU Xizhe ,
  • WANG Kunbo ,
  • WANG Jinjin
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  • 1(School of Horticulture, Hunan Agricultural University, Changsha 410128, China)
    2(Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China)
    3(Yibin Chuanhong Tea Industry Group Co.Ltd., Yibin 644000, China)

Received date: 2024-06-17

  Revised date: 2024-08-09

  Online published: 2025-06-11

Abstract

Black tea is one of the six tea categories and is highly popular among consumers.Storage, as the final stage before consumption, significantly influences its quality and economic value.In recent years, research on tea storage has mostly focused on green tea and dark tea, and there are fewer studies on the quality chemistry of black tea storage.Based on this, this paper systematically summarized recent studies on the effects of moisture, temperature, oxygen, and light on the non-volatile and volatile quality components of black tea during storage, elaborated the mechanisms of quality changes in black tea throughout the storage process, introduced methods for assessing stored black tea quality, and put forward prospects for the future research in the field of black tea storage.The purpose of this paper is to offer insights for improving black tea storage quality and developing advanced storage technologies.

Cite this article

LI Ranyang , YUAN Haibo , QU Lichi , LIAN Xueyan , SUN Hong , HUA Jinjie , ZHU Xizhe , WANG Kunbo , WANG Jinjin . Mechanism and research progress of quality change of black tea during storage[J]. Food and Fermentation Industries, 2025 , 51(10) : 360 -367 . DOI: 10.13995/j.cnki.11-1802/ts.040208

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