This paper systematically and comprehensively summarized the bibliometrics studies in the field of tea science, tracing their development and summarizing research across several subfields, including traditional tea categories, tea garden management and physiological and biochemical research of tea plants, deep processing and tea products, efficacy and health functions, tea culture and industry, quality and testing. On the whole, the bibliometrics research in tea science has largely covered most subdivisions after more than 30 years of development, but gaps remain in areas such as tea processing and mechanical equipment, as well as in traditional teas like white tea, yellow tea and scented tea. This review aims to clarify existing research themes and highlight future research directions for scholars in the field of tea science.

China was the first country to discover and cultivate tea, with a long history of tea culture and a rich tradition of craftsmanship. The innovation and evolution of tea -making techniques have formed a unique industrial system and cultural context, creating a rich body of intangible cultural heritage (ICH) that serves as both a vital carrier of human civilization and a key resource for promoting common prosperity. Zhejiang is a leading tea-producing province with abundant tea-related intangible cultural heritage resources. This article systematically reviewed the list of tea ICH resources in Zhejiang Province, analyzed the problems in policy support, industry integration, product innovation, communication and marketing, and proposes optimization measures to improve policy safeguards, deepen industry integration, strengthen product innovation, and build a diversified communication matrix, aiming to provide theoretical support and practical inspiration for the high-quality development of tea ICH.

This study used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile components of floral black tea produced from five local oolong tea varieties in Longquan. Alcohol compounds were identified as the main volatile components of the five Longquan floral black teas, accounting for over 50% of the total content. 19 volatile components with OAV values greater than 1 were screened, with linalool and its oxides, jasmone, geraniol, nerolidol, and decanal identified as the key contributors to the aroma of floral black tea. OPLS-DA analysis classified five floral black teas into four categories, with ‘Huangguanyin’ and ‘Meizhan’ teas showing minimal differences and high similarity in their aroma profiles. 30 volatile components with VIP values greater than 1 were selected, which can be used to distinguish the four types of black tea samples. The study has identified the characteristic aroma components and key aromatic contributors of Longquan floral black tea, providing a theoretical basis for improving its aroma quality.