State-of-the-Art Review of Tea: Processing Technology, Quality Control and Health Benefits

Dear Colleagues,

There have recently been new discoveries in tea processing technologies, such as microwave, light wave, and far-infrared technology, which have been used to bleach and dry green tea in order to enhance the quality of the final tea product. The scale of mechanization in the tea industry has also increased steadily, and technologies for automatic and intelligent processing of tea have evolved, stabilizing the processing quality.

In addition to continuously revealing the chemical change mechanisms of tea processing and storage, novel tea activities have also been made apparent by the application of multi-omics (metabolome, transcriptome, and proteome) and other histone technologies.

This Special Issue focuses on new technologies of tea processing and their impacts on quality, the change in tea quality caused by tea varieties and the environment; separation, the structural identification and analysis of active substances in tea and the evaluation of tea’s health functions, seeking to demonstrate recent advancements in the research fields of tea processing, tea chemistry, and tea quality and health function.

This kind of research provides suggestions for future study directions in the fields of tea processing and tea chemistry, and also offers pathways for the use of new technologies in tea processing more broadly.

Potential subjects may cover, but are not limited to:

• The processing of black tea, white tea, yellow tea, oolong tea, and green tea;
• The processing of tea to produce raw ingredients for industry;
• Tea substitute processing;
• The utilization of new technologies in tea processing, such as microwaves and light waves;
• Quality modification and control during tea processing;
• Tea quality analysis;
• The application of histone technologies and multi-omics (metabolome, transcriptome, proteome) in tea processing;
• Tea processing and storage;
• Isolation, identification, and activity analysis of bioactive compounds in tea;
• Evaluation of tea’s health functions;
• Rapid detection technologies and their impacts on product quality.

Prof. Dr. Dejiang Ni
Prof. Dr. Zhongwen Xie
Prof. Dr. Yuefei Wang
Guest Editors

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• tea processing
• tea chemistry
• quality formation
• bioactive compounds
• health function