From Leaf to Brew: Comprehensive Insights Into the Physiology, Processing, and Flavor of Nanchuan Tea ( <i>Camellia nanchuanica</i> )

ABSTRACT Camellia nanchuanica , a unique tea species endemic to the mountainous regions of Nanchuan (Chongqing, China), represents a valuable germplasm resource with distinctive flavor characteristics and physiological adaptations. This review synthesizes recent advances in understanding its biological traits, flavor chemistry, physiological mechanisms, and processing techniques. Key findings reveal that C. nanchuanica black tea is characterized by a prominent “sweet aroma” and “sweetness” profile, primarily attributed to synergistic interactions between phloridzin (taste‐active compound) and β‐ionone (aroma‐active compound). A specific type of albino individual has been discovered in NCT. Physiological studies identify the CsH1.2‐CsNYC1a pathway is one of the critical pathways for chlorophyll degradation in albino phenotypes, while CsPAL genes enhance cold/drought tolerance. Processing optimizations demonstrate that withering at 62% moisture content maximizes theaflavin formation (3.37%) and floral aroma compounds, and brewing at 80°C for 5 min (water‐to‐tea ratio 20 mL/g) optimizes sensory stability. Despite progress, the absence of a decoded genome and unexplored suitability for non‐black/green teas (e.g., oolong, dark tea) limit comprehensive utilization. This work provides a foundation for future research on species‐specific metabolic engineering and diversified product development.