To investigate the impact of different ventilation levels during the yellowing process on the quality of yellow tea, fresh leaves of the tea cultivars ‘Baiye 1’ and ‘Yingshuang’ were selected and each cultivar was subjected to three yellowing treatments: gauze bagging (A), gauze + kraft paper bagging (B), and vacuum bagging (C). The differences in non-volatile components, volatile components, and sensory quality were analyzed among the six tea samples. The results showed that vacuum bagging increased the contents of tea polyphenols, free amino acids, and reducing sugars, promoted the accumulation of non-ester catechins, increased the content of sweet amino acids, and upregulated the levels of floral volatile substances such as linalool. In addition, it effectively improved the sensory quality; the prepared tea infusion exhibited a bright yellow color, a rich and long-lasting aroma, and a mellow, fresh and brisk taste. Therefore, vacuum yellowing treatment improves the quality of yellow tea to some extent.

To further broaden the application tea-derived bioactive compounds in cosmetic formulations, this study utilized white tea extract as the primary material and incorporated it at varying concentrations into a sunscreen base to prepare a white tea sunscreen lotion. Subsequently, its antioxidant capacity, UV protection efficacy, water and sweat resistance, stability, and skin irritation potential were then evaluated. The results indicated that the sunscreen lotion with white tea extract added exhibited good antioxidant activity and moderate UV-protection, along with effective water and sweat resistance, good stability, and no significant skin irritation, resulting in overall favorable performance. This study provides a practical basis for the industrialization of white-tea-based cosmetic products.

To assess the effects of different environments on the quality characteristics of fresh tea leaves and provide a theoretical basis for the suitability of different varieties of raw materials, three varieties of fresh tea leaves from five main tea-producing areas of Kaihua County were selected as raw materials. Their non -volatile and volatile compounds were analyzed after freeze-drying and fixation in this study. The results showed that there were significant differences in the non -volatile components of the same tea cultivar grown in different environments, including tea polyphenols, amino acids, caffeine, soluble sugars, etc. Among them, most of the fresh leaf raw materials are suitable for green tea processing. In terms of volatile components, the results showed that there were significant differences in volatile compounds among the Qunti variety, Fuding Dabai variety and Cuifeng variety produced in different regions, with 11,7 and 14 key differential volatile compounds being identified, respectively.

To investigate the impact of drying temperature on the flavor quality of cut green tea, this study analyzed the quality of cut green tea produced from the ‘Wanghaicha No. 1’ cultivar in terms of physicochemical properties and sensory evaluation. The results showed that cutting the fixed leaves increased the contents of tea polyphenols, free amino acids, and reducing sugars, and decreased the phenol-to-ammonia ratio. Additionally, it increased the contents of non-esterified catechins, umami amino acids, and sweet amino acids, and reduced the content of bitter amino acids. These changes led to improved aroma and taste, resulting in excellent sensory quality. When the cut tea samples were dried at different temperatures, low-temperature drying was more conducive to the retention of amino acids, reducing sugars, and other substances in cut green tea, imparting a sweet and mellow taste to the tea. High-temperature drying, on the other hand, was more favorable for the formation of volatile compounds, conferring the tea chestnut-like and high aromas and a strong and mellow taste. Therefore, controlling the drying temperature can effectively enhance the flavor quality of cut green tea. The results of this study provide a theoretical basis for the effective utilization of coarse and old fresh tea leaves to develop high-quality green tea.

To more effectively utilize white tea resources and fill the gap in its application within the household cleaning industry, this study developed a white tea-based dishwashing liquid. This paper analyzes the basic physicochemical properties and antioxidant activity of white tea extract, using it as the active ingredient in dishwashing liquid formulation. A combination of orthogonal experiments and fuzzy comprehensive evaluation were used to determine the optimal formulation and preparation process. The pH value, color difference, thermal and cold resistance, centrifugal stability, foaming capacity and foam stability, detergency, and skin-conditioning properties of the dish soap samples were tested. The results showed that white tea extract is rich in polyphenols and amino acids. The optimal formula of white tea-based dishwashing liquid, determined through orthogonal experiments, consists of 12% sodium fatty alcohol polyoxyethylene ether sulfate, 8% cocamidopropyl betaine, 1% tea saponin, 2% glycerin, 3% anhydrous citric acid, 0.6% white tea extract, and 2.5% sodium chloride. The formulated dishwashing liquid is mild, exhibiting excellent cleaning ability, detergency, and moisturizing properties, with added skin-conditioning benefits.

To further explore how different tea cultivars and rolling pressures influence the quality characteristics of the fragrant tea, this study utilized fresh leaves from three tea cultivars as raw materials, treated under varying rolling pressures, and the volatile components of the resulting teas were subsequently analyzed. Through identification using gas chromatography-mass spectrometry (GC-MS), a total of 51 major volatile compounds were detected in the Fragrant tea, including 8 aldehydes, 6 alcohols, 6 esters, 14 hydrocarbons, 9 ketones, and 8 compounds of other types. Among them, linalool, geraniol, trans-β-ionone, phenylacetaldehyde, nonanal, and 1-octen-3-ol were identified as key substances contributing to the aroma differences among various tea cultivars. In the‘Yingshuang’cultivar, 1-octen-3-ol exhibited the highest odor activity value (OAV), and its content initially decreased and then increased with rising rolling pressure. In contrast, for the ‘Yinhou’ and ‘Longjing 43’ cultivars, linalool had the highest OAV, and its content also followed a pattern of initial decrease followed by increase as the rolling pressure rose. Therefore, the regulation of aroma characteristics by rolling pressure displays certain cultivar-specific differences. By investigating the impact of rolling pressure on the aroma components in different cultivars, this study provides a theoretical basis for formulating differentiated rolling processes tailored to various cultivars and for the intelligent production control of the Fragrant tea.

To enhance the utilization of tea flower resources and address the gap in their application in the skincare industry, the present research developed a tea flower hand cream. The tea flower extract was prepared using freeze-drying, and its feasibility of as an active ingredient in hand cream was evaluated by testing the contents and antioxidant properties. The optimal formulation of the tea flower hand cream was determined by orthogonal experiment. The results indicated that the optimal formulation consisted of 0.5% tea flower extract, 0.18% tea tree essential oil, 14%vitamin E oil, 3% lanolin, 1% stearic acid, 5% glycerol, 6% carbomer 940, 0.5% betaine, 3% 1,3-butanediol, 1% decyl glucoside, 1% glyceryl monostearate, and 9% triethanolamine. The hand cream formulated under these conditions exhibited a fine texture, stable storage stability, and excellent skin-conditioning properties. This study provides a theoretical foundation for tea flower extract in the skincare industry.