Journal of Tea Science Research, 2024, Vol.14, No.2, 112-122 http://hortherbpublisher.com/index.php/jtsr 114 Oxidative processing of tea leaves significantly changes its chemical composition, from high levels of monomeric compounds in green tea to high levels of oligomeric/polymeric compounds in black tea. This process is critical for the development of the characteristic pigments and flavors of different tea types. Nurmilah and Utama (2022) compared the chemical composition of green tea (minimally processed) and black tea (fully oxidized). Green tea contained higher levels of monomeric compounds (such as 184 mg EGCG and 40 mg EGC) compared to black tea. Black tea contained higher levels of oligomeric/polymeric compounds such as theaflavins (14.4 mg) and thearubigins (192.7 mg), which were significantly increased by complete oxidation. The oxidation process causes the conversion of flavan-3-ols in green tea to theaflavins (dimeric form) and thearubigins (oligomeric/polymeric structures) in black tea. 2 Technological Advancements in Tea Processing 2.1 Innovations in extraction and brewing techniques Innovations in extraction and brewing techniques have played a crucial role in the development of next-generation tea beverages. These techniques focus on maximizing the extraction of bioactive compounds from tea leaves and other botanical sources. Next-generation teas are rich in natural bioactive compounds, including carotenoids, flavonoids, phenolic acids, alkaloids, coumarins, polyacetylene, terpenoids, and saponins, which contribute to their health benefits (Nurmilah and Utama, 2022). The use of advanced brewing methods ensures that these compounds are effectively extracted, providing consumers with beverages that offer various health benefits, such as anticarcinogenic, antimutagenic, antibacterial, antioxidant, and antiviral properties (Nurmilah and Utama, 2022). 2.2 Innovations in tea fermentation methods The innovation in tea fermentation technology is a pivotal factor driving the enhancement of quality and optimization of flavor in tea beverages. Specifically, advancements in microbial screening and utilization techniques have bolstered the health benefits and flavor profiles of fermented tea beverages. Kombucha, a low-alcohol fermented tea beverage, is produced through symbiotic fermentation of sweet tea by bacteria and yeast (Figure 2) (Nyhan et al., 2022). As one of the globally renowned functional fermented beverages, kombucha is widely consumed for its abundant metabolic health products (Kim et al., 2022; Jakubczyk et al., 2023). Additionally, fermentation of tea products with Saccharomyces cerevisiae produces high-alcohol tea beverages, which gradually gain consumer favor due to their combination of tea's flavor and quality with that of wine. Current research has focused on developing a new generation of functional tea-flavored alcoholic beverages by fermenting anthocyanin-rich “Ziyan” tea and black tea, which are known for their potential in reducing the risk of metabolic syndrome, preventing cardiovascular diseases, and managing hypertension (Xu et al., 2023; 2024). These findings underscore the emerging trend of functional fermented tea beverages that integrate health benefits with refined flavor profiles in future tea product development. 2.3 Advances in preservation and packaging technologies Preservation and packaging technologies have also seen significant advancements, ensuring that tea products maintain their quality and freshness over extended periods. These technologies include innovative packaging materials and methods that protect the tea from environmental factors such as light, moisture, and oxygen, which can degrade its quality (Cacciotti et al., 2018). The development of such technologies is crucial for maintaining the bioactive compounds in tea, thereby preserving its health benefits. Additionally, the use of sustainable packaging materials aligns with the industry's move towards environmentally friendly practices. 2.4 Automation and digitization in tea production The automation and digitization of tea production processes have revolutionized the industry, leading to increased efficiency and consistency in tea quality. Automation technologies, such as robotic systems and automated processing lines, have streamlined various stages of tea production, from harvesting to packaging. Digitization, including the use of data analytics and smart technologies, has enabled producers to monitor and optimize production processes in real-time, ensuring high-quality output and reducing waste (Xia et al., 2020; Lu, 2022).
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