Advances in Flavor Formation Mechanisms and Technological Regulation of Sun-Processed Tea

The application of sun withering and sun drying in tea processing has been demonstrated to reduce energy consumption while endowing finished tea with unique flavor attributes. This study reviews recent progress in the sensory characterization, aroma chemistry, and the technological and environmental regulatory mechanisms underlying quality formation in sun-processed tea. Existing research has identified geraniol, linalool, decanal, and 1-octen-3-ol as the core aromatic components of sun-processed tea, among which 1-octen-3-ol contributes substantially to its characteristic sunlight-associated flavor profile. Furthermore, sun-induced photothermal coupling can regulate endogenous tea metabolism and mediate the differential conversion of flavor precursors across different tea categories. Precise control of light intensity, irradiation duration, ventilation and other environmental parameters, combined with tea-specific process regulation, is the core to developing characteristic flavors and stabilizing the quality of commercial sun-processed tea. Future research should focus on technological optimization, mechanistic investigation, and industrial translation of sun-processed tea technologies, so as to provide theoretical guidance for the innovative application of energy-saving and simplified sun exposure processing in the global tea industry.