Tea is a globally important economic crop, and the ability to quickly and accurately identify tea leaf diseases can significantly improve both the yield and quality of tea production. With advances in deep learning, many recent studies have demonstra...
The relative overcapacity in China's tea-leaf production and the potential application of tea-leaf saponins in soil remediation encouraged in-depth developments and comprehensive utilizations of tea-leaf resources. Through variables optimizations usi...
Lycium barbarum L. bud tea and leaf tea are functional processed products made from L. barbarum buds and leaves with traditional green tea processing techniques. Based on an extensive targeted metabolomics technology, this study systematically analyz...
Microwaves have the advantages of faster heating speed, shorter fixation time, and less pollution in tea fixation. However, there are few studies on the microwave fixation of mulberry leaf tea, which is not conducive to the promotion of mulberry leaf...
Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2020 within the European Union (EU) according to its novel food regulat...
Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively studied. Less attention has been paid to the effect of different compl...
Tea is one of the most consumed beverages in the world. However, tea plants are often susceptible to various diseases, especially leaf diseases. Currently, most tea farms identify leaf diseases through manual inspection. Due to its time-consuming and...
Tea leaf diseases are among the most critical factors affecting the yield and quality of tea harvests. Due to climate change and widespread pesticide use in tea cultivation, these diseases have become more prevalent. As the demand for high-quality te...
Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this res...
The Tea Leaf Paradox (TLP) describes unsteady fluid motions which help entrain and deposit suspended particles at the center of rotation. Various applications depend on the TLP for particle separations—spanning orders of magnitude in length sca...
In the process of tea plucking and leaf gathering, the structure optimization design of the leaf collecting mechanism is the key element responsible for collecting fresh leaves. The unreasonable design and manufacture of leaf collecting mechanisms wi...
Vine tea (Ampelopsis grossedentata) is a traditional herb widely consumed in southwestern China that possesses paramount potential for human health. In 2021, the outbreak of typical leaf blight disease was observed in almost all vine tea plantations...
Harvesting seasons are crucial for the physicochemical qualities of large-leaf-variety black tea. To investigate the effect of harvesting seasons on physicochemical qualities, the color and sensory characteristics of black tea produced from “Yi...
To address the challenges of missed and disorderly picking in tea harvesters, this study focused on the leaf-collection pipeline and utilized Fluent simulation 19.0 software. A single-factor test identified key parameters affecting airflow velocity....
Olive leaves, a by-product of the olive oil industry, represent an interesting underutilized raw material for the preparation of herbal teas. However, processing conditions, particularly drying methods, may strongly influence their chemical and senso...
Type 2 diabetes mellitus is a disease caused by hyperglycemia, an imbalance in the intestinal flora and disruption of the endocrine system. At present, it is primarily controlled through drug treatment and an improved diet. Mulberry leaf and fu brick...
Drying methods play a crucial role in the formation of green tea aromas. This study investigated the aroma characteristics and volatile component profiles of large-leaf green tea under hot-air drying, pan-fired drying, and sun drying. The results rev...
A distinct particle focusing spot occurs in the center of a rotating fluid, presenting an apparent paradox given the presence of particle inertia. It is recognized, however, that the presence of a secondary flow with a radial component drives this pa...
Deploying deep convolutional neural networks on agricultural devices with limited resources is challenging due to their large number of parameters. Existing lightweight networks can alleviate this problem but suffer from low performance. To this end,...
Background: Dietary polyphenols, particularly flavonoids, have been associated with improved glycemic control and reduced risk of type 2 diabetes. Raspberry leaf (RL) is a rich but underexplored source of such bioactives, including ellagitannins, fla...
Xinyang Maojian (XYMJ) tea is one of the world’s most popular green teas; the development of new sprouts directly affects the yield and quality of tea products, especially for XYMJ, which has hairy tips. Here, we used transcriptome and small RN...
Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as fl...
The aim was to explore the utilization of tea leaf waste fibers (TLWF) as a source for the production of cellulose nanocrystals (CNC). TLWF was first treated with alkaline, followed by bleaching before being hydrolyzed with concentrated sulfuric acid...
Leaves are one of the most important organs of plants, and yet, the association between leaf color and consumable traits remains largely unclear. Tea leaves are an ideal study system with which to investigate the mechanism of how leaf coloration affe...
Hierarchical porous carbon derived from discarded biomass for energy storage materials has attracted increasing research attention due to its cost-effectiveness, ease of fabrication, environmental protection, and sustainability. Brewed tea leaves are...
The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to the process steps of conventio...
This study aimed to investigate the aroma effects of key volatile compounds in a new type of mulberry leaf Fu brick teas (MTs) and traditional Fu brick teas (FTs). Headspace solid–phase microextraction (HS-SPME), gas chromatography–mass s...
Leaf-vegetable sweet potatoes incurred significant losses during storage, which resulted in a shortened shelf life and reduced commercial value. This study investigated the effects of tea polyphenols (TPs) fumigation and microporous packaging (MP) du...
In order to find out the differences in tea quality characteristics from different regions and the reasons for their formation, 32 biochemical components, 22 mineral elements, and 3 stable isotope ratios were determined in 93 white leaf tea (WLT) sam...
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics...
Oxidative stress and inflammation are critical factors in hypertension and type 2 diabetes mellitus (T2DM). Kombucha, a fermented tea beverage, is enriched with bioactive compounds during fermentation. This study evaluated the antihypertensive, antih...
Olive leaf tea (OLT), rich in phenolics, exhibits antioxidant, anti-inflammatory, and potential anticancer effects; however, the in vivo efficacy remains unclear. This study evaluated the chemopreventive and systemic effects of OLT in a murine Ehrlic...
Unmanned aerial vehicles are widely used in agricultural disease detection. Still, slight image blurring caused by lighting, wind, and flight instability often hampers the detection of dense small targets like tea leaf blight spots. In response to th...
Yellow-leaf tea cultivar ‘Huangjinya’ is valued for distinctive appearance and umami flavor, yet the mechanisms underlying pigment accumulation and flavor formation responding to cultivation and processing remain unclear. Targeted metabol...
Anti-cancer activity of catechin nanoemulsions prepared from Oolong tea leaf waste was studied on prostate cancer cells DU-145 and DU-145-induced tumors in mice. Catechin nanoemulsions composed of lecithin, Tween-80 and water in an appropriate propor...
Background/Objectives: Postprandial hyperglycemia is a risk factor for diabetes and cardiovascular diseases, even in healthy individuals. Kanzaki mulberry leaf and water chestnut tea (MW tea), a blend of mulberry (Morus alba) leaves and water chestnu...
This study evaluates the application of eco-friendly deep eutectic solvents (DESs) in the extraction of phenolic antioxidants from dogbane leaf-tea (DLT). The results showed DESs with lower viscosity allowed an efficient extraction of significantly h...
Since severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is producing a large number of infections and deaths globally, the development of supportive and auxiliary treatments is attracting increasing attention. Here, we evaluated SARS-CoV-2...
Agrivoltaics integrates photovoltaic (PV) power generation with agricultural practices, enabling dual land-use and mitigating land-use competition between agriculture and energy production. China has 3.43 million hectares of tea fields, offering sign...
Purple-leaf tea is a phenotype with unique color because of its high anthocyanin content. The special flavor of purple-leaf tea is highly different from that of green-leaf tea, and its main ingredient is also of economic value. To probe the genetic m...
The leaves of the coffee plant Coffea are traditionally used in several countries worldwide to prepare tea-like beverages using aqueous infusion in hot water. There are currently no tested methods available to check the regulatory compliance of coffe...
Understanding how leaf maturity affects the flavor attributes of green tea is crucial for optimizing harvest timing and processing strategies. This study comprehensively characterized the flavor profiles of Fudingdabai green teas at three distinct le...
The sorting of machine-picked fresh tea leaves after mechanized harvesting remains a challenge because of the complex morphological characteristics and physicochemical properties of fresh tea leaves. First, the recognition results of four types of mo...
Soil acidity is one of the major soil-degradation events throughout the world, and the long-term application of nitrogenous fertilizers is thought to be a main cause of soil acidity. In the present experiment, we collected soil and tea (Camellia sine...
The rapid, recent development of image recognition technologies has led to the widespread use of convolutional neural networks (CNNs) in automated image classification and in the recognition of plant diseases. Aims: The aim of the present study was t...
The disposal of tea leaves discarded in the tea beverage market and clinker from coal-fired power plants has an impact on the environment; however, there are no reported cases of their combination for composting. Therefore, this study evaluated the e...
The inspection of the appearance quality of tea leaves is vital for market classification and value assessment within the tea industry. Nevertheless, many existing detection approaches rely on sophisticated model architectures, which hinder their pra...
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of...
Lotus leaves combine both edible and medicinal properties and are rich in nutrients and bioactive compounds. In this study, the lotus leaf tea was prepared using a black tea fermentation process, and the functional components and microbial changes du...
The detection and identification of tea leaf diseases and pests play a crucial role in determining the yield and quality of tea. However, the high similarity between different tea leaf diseases and the difficulty of balancing model accuracy and compl...
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