ArticleFrontiers in plant science2023
Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics.
Article in Frontiers in plant science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 20 citations in OpenAlex.
- Impact of Warm-Air Withering Methods on Aroma Quality of White Teas from Four Tea Cultivars.Foods (Basel, Switzerland) · 2026Article
- Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Food chemistry: X · 2025Article
- Non-volatile metabolomics analysis of heating withering method for processing white tea from Longjing 43 tea variety by UHPLC-Q-TOF/MS.Frontiers in nutrition · 2025Article
- Alkaloid biosynthesis in medicinal crop kratom (Frontiers in plant science · 2025Article
- Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Foods (Basel, Switzerland) · 2024Article
- Insights into "Yin Rhyme": Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process.Food chemistry: X · 2024Article
- Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.Foods (Basel, Switzerland) · 2024Article
- Transcriptomic Analysis of the Effect of Pruning on Growth, Quality, and Yield of Wuyi Rock Tea.Plants (Basel, Switzerland) · 2023Article
- Metagenomics-based exploration of key soil microorganisms contributing to continuously plantedFrontiers in plant science · 2023Article
- Effect of continuous planting onFrontiers in plant science · 2023Article
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Authors and funding
11 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Withering is very important to the quality of Wuyi rock tea. In this study, transcriptomics and metabolomics were used to analyze the effects of different withering methods on tea quality formation. The results showed that sunlight withering (SW) was most beneficial in increasing the gene expression of ubiquinone and other terpenoid-quinone biosynthesis (ko00130), pyruvate metabolism (ko00620), starch and sucrose metabolism (ko00500), and tryptophan metabolism (ko00380) pathways, and increasing the content of nucleotides and derivatives, terpenoids, organic acids and lipids, thus enhancing the mellowness, fresh and brisk taste and aroma of tea. Withering trough withering (WW) was most beneficial in increasing the gene expression of glutathione metabolism (ko00480), phenylpropanoid biosynthesis (ko00940) pathways, increasing the content of phenolic acids and flavonoids, thus enhancing tea bitterness. A comprehensive evaluation of the metabolite content and taste characteristics of tea leaves showed SW to be the best quality and charcoal fire withering (FW) to be the worst quality. This study provided an important basis for guiding the processing of Wuyi rock tea with different flavors.
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