Green tea processing enhanced the quality of Eucommia ulmoides tea

Eucommia ulmoides tea, a traditional herbal tea, is characterized by a strong medicinal flavor and pronounced astringency. In contrast, green tea is known for its fresh aroma and refreshing taste. This study employed green tea processing techniques to enhance the flavor profile of Eucommia ulmoides tea by mitigating its overpowering medicinal taste and reducing astringency. Widely targeted metabolomic analysis indicated that green tea processing reconstructed the biosynthetic pathways of flavonoid biosynthesis, isoflavonoid biosynthesis, and secondary metabolism in Eucommia ulmoides tea. Specifically, the levels of flavonols and flavanols (e.g., rutin, (-)-epicatechin, and catechin) were significantly increased, while the concentrations of citric and malic acids were reduced, and l-lactic acid levels were elevated, resulting in a smoother and more balanced flavor profile. Additionally, compared to commercially available teas, the antioxidant capacity of Eucommia ulmoides green tea was significantly enhanced. These findings underscore the substantial impact of processing on the chemical composition of Eucommia ulmoides green tea and provide valuable insights for quality control and product development within the tea industry.