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Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The present study aimed to improve the flavor of summer Keemun black tea (KBT) using C. militaris solid-state fermentation. Combined with sensory evaluation, the volatile and non-volatile components of solid-state fermentation of KBT (SSF-KBT) and KBT were analyzed. The results showed that after the solid-state fermentation, the contents of total polyphenol, total flavonoid, and total free amino acids were significantly reduced. Further non-targeted metabolomics analysis revealed that the contents of non-galloylated catechins and d-mannitol increased, while the galloylated catechins and flavonoid glycosides decreased as did the bitterness and astringency of KBT. Dihydro-β-ionone and β-ionone (OAV = 59321.97 and 8154.17) were the aroma-active compounds imparting woody and floral odors in SSF-KBT, respectively. Current study provides a new avenue to develop summer-autumn KBT., Competing Interests: Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Guan-Hu Bao reports financial support was provided by National Natural Science Foundation of China. Guan-Hu Bao reports was provided by Anhui Provincial Key Research and Development Plan. Guan-Hu Bao has patent #CN202111290451X pending to China Intellectual Property Administration., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Albino tea has received increased attention due to its brisk flavour. To identify changes in the key chemical constituents conveying important qualities to albino tea, the metabolite profiles of four albino cultivars and one green tea cultivar were analysed. Compared to the green tea control, significantly decreased contents of chlorophyll (Chl) (p<0.01), total carotenoids (p<0.05), caffeine (p<0.01), and total catechins (p<0.05) were found in albino tea leaves with a few exceptions, whereas increases were noted in the Chl a/b ratio and the contents of both zeaxanthin and free amino acids, including theanine. Multivariate analysis identified catechins and carotenoids as the most important contributors to the metabolic profile variance between the albino and green tea cultivars. High levels of amino acids, along with low levels of chlorophylls, catechins and caffeine, contribute to the qualities of albino tea, which include reduced astringency and bitterness, along with a strong umami taste., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Zijuan tea is a special cultivar of Yunnan broad-leaf tea ( Camellia sinensis var . assamica ) with purple buds, leaves, and stems. Phytochemical study on this tea led to the discovery of three hydroxycinnamoylated catechins (HCCs) ( 1 – 3 ), seven other catechins ( 4 – 10 ), three proanthocyanidins ( 11 – 13 ), five flavones and flavone glycosides ( 14 – 18 ), two alkaloids ( 19 , 20 ), one steroid ( 21 ), and one phenylpropanoid glycoside ( 22 ). The isolation and structural elucidation of the caffeoylated catechin ( 1 ) by means of spectroscopic techniques were described. We also provide the first evidence that 1 is synthesized via a two-step pathway in tea plant. The three HCCs ( 1 – 3 ) were investigated on their bioactivity through molecular modeling simulation and biochemical experiments. Our results show that they bind acetylcholinesterase (AChE) tightly and have strong AChE inhibitory activity with IC 50 value at 2.49, 11.41, 62.26 μM, respectively. [ABSTRACT FROM AUTHOR]