| [1] |
ITC. 2023. Annual bulletin of statistic 2023. The International Tea Committee, London, UK |
| [2] |
Wong M, Sirisena S, Ng K. 2022. Phytochemical profile of differently processed tea: a review. |
| [3] |
Ni T, Xu S, Wei Y, Li T, Jin G, et al. 2021. Understanding the promotion of withering treatment on quality of postharvest tea leaves using UHPLC-orbitrap-MS metabolomics integrated with TMT-Based proteomics. |
| [4] |
Wang Y, Zheng PC, Liu PP, Song XW, Guo F, et al. 2019. Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling. |
| [5] |
Deb S, Jolvis Pou KR. 2016. A review of withering in the processing of black tea. |
| [6] |
Lv Z, Zhang C, Shao C, Liu B, Liu E, et al. 2021. Research progress on the response of tea catechins to drought stress. |
| [7] |
Bozzo GG, Unterlander N. 2021. In through the out door: biochemical mechanisms affecting flavonoid glycoside catabolism in plants. |
| [8] |
Liu W, Feng Y, Yu S, Fan Z, Li X, et al. 2021. The flavonoid biosynthesis network in plants. |
| [9] |
Shi J, Yang G, You Q, Sun S, Chen R, et al. 2021. Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021). |
| [10] |
Alizadeh SR, Ali Ebrahimzadeh M. 2022. O-Glycoside quercetin derivatives: biological activities, mechanisms of action, and structure–activity relationship for drug design, a review. |
| [11] |
Guo XY, Lv YQ, Ye Y, Liu ZY, Zheng XQ, et al. 2021. Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves. |
| [12] |
do Socorro S Chagas M, Behrens MD, Moragas-Tellis CJ, Penedo GXM, Silva AR, et al. 2022. Flavonols and flavones as potential anti-inflammatory, antioxidant, and antibacterial compounds. |
| [13] |
Ji Y, Li B, Qiao M, Li J, Xu H, et al. 2020. Advances on the in vivo and in vitro glycosylations of flavonoids. |
| [14] |
Feng Z, Li M, Li Y, Yin J, Wan X, et al. 2022. Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach. |
| [15] |
Zhou S, Zhang J, Ma S, Ou C, Feng X, et al. 2023. Recent advances on white tea: manufacturing, compositions, aging characteristics and bioactivities. |
| [16] |
Yue C, Cao HL, Chen D, Lin HZ, Wang Z, et al. 2018. Comparative transcriptome study of hairy and hairless tea plant (Camellia sinensis) shoots. |
| [17] |
Deng X, Shang H, Chen J, Wu J, Wang T, et al. 2022. Metabolomics combined with proteomics provide a novel interpretation of the changes in flavonoid glycosides during white tea processing. |
| [18] |
Wu H, Chen Y, Feng W, Shen S, Wei Y, et al. 2022. Effects of three different withering treatments on the aroma of white tea. |
| [19] |
Fang ZT, Song CJ, Xu HR, Ye JH. 2019. Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha). |
| [20] |
Dai W, Xie D, Lu M, Li P, Lv H, et al. 2017. Characterization of white tea metabolome: comparison against green and black tea by a nontargeted metabolomics approach. |
| [21] |
Tian S, Zhou H, Yao X, Lu L. 2024. Finding the optimal light quality and intensity for the withering process of Fuding Dabai tea and its impact on quality formation. |
| [22] |
Zou L, Shen S, Wei Y, Jia H, Li T, et al. 2022. Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics. |
| [23] |
Zhou B, Wang Z, Yin P, Ma B, Ma C, et al. 2022. Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: comparison with green tea. |
| [24] |
Zhou C, Zhu C, Li X, Chen L, Xie S, et al. 2022. Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process. |
| [25] |
Aaqil M, Peng C, Kamal A, Nawaz T, Zhang F, et al. 2023. Tea harvesting and processing techniques and its effect on phytochemical profile and final quality of black tea: a review. |
| [26] |
Ntezimana B, Li Y, He C, Yu X, Zhou J, et al. 2021. Different withering times affect sensory qualities, chemical components, and nutritional characteristics of black tea. |
| [27] |
Zhou Y, Luo F, Gong X, Liu D, Li L, et al. 2022. Targeted metabolomics and DIA proteomics-based analyses of proteinaceous amino acids and driving proteins in black tea during withering. |
| [28] |
Ye Y, Dong C, Luo F, Cui J, Liao X, et al. 2020. Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea. |
| [29] |
Baruah D, Bhuyan LP, Hazarika M. 2012. Impact of moisture loss and temperature on biochemical changes during withering stage of black tea processing on four Tocklai released clones. Two and a Bud 59:134−42 |
| [30] |
Tomlins KI, Mashingaidze A. 1997. Influence of withering, including leaf handling, on the manufacturing and quality of black teas — a review. |
| [31] |
Yu X, Li Y, He C, Zhou J, Chen Y, et al. 2020. Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity. |
| [32] |
Huang W, Lu G, Deng WW, Ning J. 2022. Effects of different withering methods on the taste of Keemun black tea. |
| [33] |
Wang H, Wang J, Yuan H, Shen S, Li J, et al. 2022. Novel insights into the effect of withering degree on Dianhong Congou black tea quality. |
| [34] |
Hou ZW, Wang YJ, Xu SS, Wei YM, Bao GH, et al. 2020. Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics. |
| [35] |
Li Y, He C, Yu X, Zhou J, Ran W, et al. 2021. Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis. |
| [36] |
Lin J, Liu F, Zhou X, Tu Z, Chen L, et al. 2022. Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics. |
| [37] |
Collings ER, Alamar MC, Márquez MB, Kourmpetli S, Kevei Z, et al. 2021. Improving the tea withering process using ethylene or UV-C. |
| [38] |
Ding F, Zhang Y, Lin J, Zhong S, Li P, et al. 2024. Comparative transcriptome and metabolome analyses revealed quality difference between beauty tea processed through indoor withering and outdoor solar withering. |
| [39] |
Li D, Li CY, Hu CJ, Yang YS, Lin C, et al. 2020. Study on the accumulation mechanism of amino acids during bruising and withering treatment of oolong tea. |
| [40] |
Deng H, Chen S, Zhou Z, Li X, Chen S, et al. 2020. Transcriptome analysis reveals the effect of short-term sunlight on aroma metabolism in postharvest leaves of oolong tea (Camellia sinensis). |
| [41] |
Hu CJ, Li D, Ma YX, Zhang W, Lin C, et al. 2018. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment. |
| [42] |
Chen S, Liu H, Zhao X, Li X, Shan W, et al. 2020. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture. |
| [43] |
Wang Y, Li C, Lin J, Sun Y, Wei S, et al. 2022. The impact of different withering approaches on the metabolism of flavor compounds in oolong tea leaves. |
| [44] |
Zhu C, Zhang S, Fu H, Zhou C, Chen L, et al. 2019. Transcriptome and phytochemical analyses provide new insights into long non-coding RNAs modulating characteristic secondary metabolites of oolong tea (Camellia sinensis) in solar-withering. |
| [45] |
Zhu C, Zhang S, Zhou C, Chen L, Zaripov T, et al. 2020. Integrated transcriptome, microRNA, and phytochemical analyses reveal roles of phytohormone signal transduction and ABC transporters in flavor formation of oolong tea (Camellia sinensis) during solar withering. |
| [46] |
Prawira-Atmaja MI, Ula F, Maulana H, Harianto S, Shabri̇ S, et al. 2022. Effect of fixation methods and various clones of Camellia sinensis var. sinensis (L) properties and antioxidant activity of Indonesian green tea. |
| [47] |
Chen M, Fang D, Gou H, Wang S, Yue W. 2022. Quantitative measurement reveals dynamic volatile changes and potential biochemical mechanisms during green tea spreading treatment. |
| [48] |
Ye Y, Yan J, Cui J, Mao S, Li M, et al. 2018. Dynamic changes in amino acids, catechins, caffeine and Gallic acid in green tea during withering. |
| [49] |
Yu X, He C, Li Y, Zhou J, Chen Y, et al. 2021. Effects of different spreading treatments on the formation of aroma quality in green tea. |
| [50] |
Yu X, Hu S, He C, Zhou J, Qu F, et al. 2019. Chlorophyll metabolism in postharvest tea (Camellia sinensis L.) leaves: variations in color values, chlorophyll derivatives, and gene expression levels under different withering treatments. |
| [51] |
Ye JH, Ye Y, Yin JF, Jin J, Liang YR, et al. 2022. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. |
| [52] |
Zheng XQ, Nie Y, Gao Y, Huang B, Ye JH, et al. 2018. Screening the cultivar and processing factors based on the flavonoid profiles of dry teas using principal component analysis. |
| [53] |
Wu Y, Jiang X, Zhang S, Dai X, Liu Y, et al. 2016. Quantification of flavonol glycosides in Camellia sinensis by MRM mode of UPLC-QQQ-MS/MS. |
| [54] |
Jiang X, Shi Y, Fu Z, Li WW, Lai S, et al. 2020. Functional characterization of three flavonol synthase genes from Camellia sinensis: roles in flavonol accumulation. |
| [55] |
Dong F, Hu J, Shi Y, Liu M, Zhang Q, et al. 2019. Effects of nitrogen supply on flavonol glycoside biosynthesis and accumulation in tea leaves (Camellia sinensis). |
| [56] |
Jiang H, Engelhardt UH, Thräne C, Maiwald B, Stark J. 2015. Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC. |
| [57] |
Shan X, Yu Q, Chen L, Zhang S, Zhu J, et al. 2023. Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics. |
| [58] |
Fang ZT, Yang WT, Li CY, Li D, Dong JJ, et al. 2021. Accumulation pattern of catechins and flavonol glycosides in different varieties and cultivars of tea plant in China. |
| [59] |
Cui L, Yao S, Dai X, Yin Q, Liu Y, et al. 2016. Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis). |
| [60] |
Wu C, Xu H, Héritier J, Andlauer W. 2012. Determination of catechins and flavonol glycosides in Chinese tea varieties. |
| [61] |
Song R, Kelman D, Johns KL, Wright AD. 2012. Correlation between leaf age, shade levels, and characteristic beneficial natural constituents of tea (Camellia sinensis) grown in Hawaii. |
| [62] |
Zhu J, Xu Q, Zhao S, Xia X, Yan X, et al. 2020. Comprehensive co-expression analysis provides novel insights into temporal variation of flavonoids in fresh leaves of the tea plant (Camellia sinensis). |
| [63] |
Ye Y, Liu RY, Li X, Zheng XQ, Lu JL, et al. 2024. CsMYB67 participates in the flavonoid biosynthesis of summer tea leaves. |
| [64] |
Lin N, Liu X, Zhu W, Cheng X, Wang X, et al. 2021. Ambient ultraviolet B signal modulates tea flavor characteristics via shifting a metabolic flux in flavonoid biosynthesis. |
| [65] |
Wang Y, Gao L, Shan Y, Liu Y, Tian Y, et al. 2012. Influence of shade on flavonoid biosynthesis in tea (Camellia sinensis (L.) O. Kuntze). |
| [66] |
Li X, Zhang L, Ahammed GJ, Li YT, Wei JP, et al. 2019. Salicylic acid acts upstream of nitric oxide in elevated carbon dioxide-induced flavonoid biosynthesis in tea plant (Camellia sinensis L.). |
| [67] |
Li X, Zhang L, Ahammed GJ, Li ZX, Wei JP, et al. 2017. Stimulation in primary and secondary metabolism by elevated carbon dioxide alters green tea quality in Camellia sinensis L. |
| [68] |
O'Neill BF, Zangerl AR, Dermody O, Bilgin DD, Casteel CL, et al. 2010. Impact of elevated levels of atmospheric CO2 and herbivory on flavonoids of soybean (Glycine max Linnaeus). |
| [69] |
Shao C, Zhang C, Lv Z, Shen C. 2021. Pre- and post-harvest exposure to stress influence quality-related metabolites in fresh tea leaves (Camellia sinensis). |
| [70] |
Li Z, Han Y, Li X, Zhao J, Wang N, et al. 2024. The phosphorylation of a WD40-repeat protein negatively regulates flavonoid biosynthesis in Camellia sinensis under drought stress. |
| [71] |
Gu H, Wang Y, Xie H, Qiu C, Zhang S, et al. 2020. Drought stress triggers proteomic changes involving lignin, flavonoids and fatty acids in tea plants. |
| [72] |
Wang L, Di T, Peng J, Li Y, Li N, et al. 2022. Comparative metabolomic analysis reveals the involvement of catechins in adaptation mechanism to cold stress in tea plant (Camellia sinensis var. sinensis). |
| [73] |
Zhao M, Jin J, Gao T, Zhang N, Jing T, et al. 2019. Glucosyltransferase CsUGT78A14 regulates flavonols accumulation and reactive oxygen species scavenging in response to cold stress in Camellia sinensis. |
| [74] |
Wan S, Zhang Y, Liu L, Xiao Y, He J, et al. 2024. Comparative effects of salt and alkali stress on photosynthesis and antioxidant system in tea plant (Camellia sinensis). |
| [75] |
Sun CH, Yang CY, Tzen JTC. 2018. Molecular identification and characterization of hydroxycinnamoyl transferase in tea plants (Camellia sinensis L.). |
| [76] |
Wang M, Yang J, Li J, Zhou X, Xiao Y, et al. 2022. Effects of temperature and light on quality-related metabolites in tea [Camellia sinensis (L.) Kuntze] leaves. |
| [77] |
Sachdev S, Ansari SA, Ansari MI, Fujita M, Hasanuzzaman M. 2021. Abiotic stress and reactive oxygen species: generation, signaling, and defense mechanisms. |
| [78] |
Huang H, Ullah F, Zhou DX, Yi M, Zhao Y. 2019. Mechanisms of ROS regulation of plant development and stress responses. |
| [79] |
Mandal M, Sarkar M, Khan A, Biswas M, Masi A, et al. 2022. Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS) in plants–maintenance of structural individuality and functional blend. |
| [80] |
Foyer CH. 2018. Reactive oxygen species, oxidative signaling and the regulation of photosynthesis. |
| [81] |
Das K, Roychoudhury A. 2014. Reactive oxygen species (ROS) and response of antioxidants as ROS-scavengers during environmental stress in plants. |
| [82] |
Mansoor S, Ali Wani O, Lone JK, Manhas S, Kour N, et al. 2022. Reactive oxygen species in plants: from source to sink. |
| [83] |
Mishra N, Jiang C, Chen L, Paul A, Chatterjee A, et al. 2023. Achieving abiotic stress tolerance in plants through antioxidative defense mechanisms. |
| [84] |
Zhang Q, Liu M, Ruan J. 2017. Metabolomics analysis reveals the metabolic and functional roles of flavonoids in light-sensitive tea leaves. |
| [85] |
Estévez L, Otero N, Mosquera RA. 2010. A computational study on the acidity dependence of radical-scavenging mechanisms of anthocyanidins. |
| [86] |
Stepanić V, Gall Trošelj K, Lučić B, Marković Z, Amić D. 2013. Bond dissociation free energy as a general parameter for flavonoid radical scavenging activity. |
| [87] |
Leopoldini M, Russo N, Toscano M. 2011. The molecular basis of working mechanism of natural polyphenolic antioxidants. |
| [88] |
Xu P, Su H, Zhao S, Jin R, Cheng H, et al. 2020. Transcriptome and phytochemical analysis reveals the alteration of plant hormones, characteristic metabolites, and related gene expression in tea (Camellia sinensis L.) leaves during withering. |
| [89] |
Ye Y, Gong Y, Huang P, Luo F, Gan R, et al. 2024. Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics. |
| [90] |
Huang T, Zhang Y, Wang X, Zhang H, Chen C, et al. 2025. Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar 'Ming Guan' (MG) during white tea withering process. |
| [91] |
Daryanavard H, Postiglione AE, Mühlemann JK, Muday GK. 2023. Flavonols modulate plant development, signaling, and stress responses. |
| [92] |
Tang MG, Zhang S, Xiong LG, Zhou JH, Huang JA, et al. 2023. A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents. |
| [93] |
Wang Z, Gao C, Zhao J, Zhang J, Zheng Z, et al. 2024. The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering. |
| [94] |
Agati G, Azzarello E, Pollastri S, Tattini M. 2012. Flavonoids as antioxidants in plants: location and functional significance. |
| [95] |
Pourcel L, Routaboul JM, Cheynier V, Lepiniec L, Debeaujon I. 2007. Flavonoid oxidation in plants: from biochemical properties to physiological functions. |
| [96] |
Lin J, Lin H, Li C, Liao N, Zheng Y, et al. 2024. Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics. |
| [97] |
Zhou J, Yu X, He C, Qiu A, Li Y, et al. 2020. Withering degree affects flavor and biological activity of black tea: a non-targeted metabolomics approach. |
| [98] |
Wu H, Sheng C, Lu M, Ke H, Li T, et al. 2024. Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics. |
| [99] |
Jia X, Zhang Q, Chen M, Wang Y, Lin S, et al. 2023. Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics. |
| [100] |
Sharma P, Jha AB, Dubey RS, Pessarakli M. 2012. Reactive oxygen species, oxidative damage, and antioxidative defense mechanism in plants under stressful conditions. |