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This study fristly investigated the taste quality formation and leaf conducting tissue changes in six types of Chinese tea (green, black, oolong, yellow, white, and dark) made from Mingke No.1 variety. Non-targeted metabolomics showed the vital manufacturing processes (green tea-de-enzyming, black tea-fermenting, oolong tea-turning-over, yellow tea-yellowing, white tea-withering, and dark tea-pile-fermenting) were highly related to their unique taste formation, due to different fermentation degree in these processes. After drying, the retained phenolics, theanine, caffeine, and other substances significantly impacted each tea taste quality formation. Meanwhile, the tea leaf conducting tissue structure was significantly influenced by high processing temperature, and the change of its inner diameter was related to moisture loss during tea processing, as indicated by its significant different Raman characteristic peaks (mainly cellulose and lignin) in each key process. This study provides a reference for process optimization to improve tea quality.

Drawing on social exchange theory, this study uses data on China’s Shanghai and Shenzhen A-share listed companies from 2009 to 2016 to examine why zombie enterprises are “stiff but deathless.” We find that these enterprises are able to “linger breathlessly” due to government support in the form of increased subsidies and bank loans. The government is more inclined to grant subsidies to zombie companies that assume greater policy burdens, specifically those offering more jobs. Furthermore, an enterprise’s property rights do not influence the level of “blood transfusions” received, and government assistance fails to bolster operating efficiency or value. This phenomenon is further explored in the context of the incentives local government officials have to maintain employment stability. Our conclusions highlight the necessity and urgency of cleaning up zombie enterprises.