Optimization of a low-bitterness brewing process for jasmine tea using response surface methodology [pdf]

Jasmine tea, one of China's most representative reprocessed teas, is renowned both domestically and internationally for its distinctive quality, as reflected in the saying, "tea carries the floral fragrance, while flowers enhance the tea's charm" (Cui et al., 2024).Produced from refined green tea, jasmine tea undergoes a unique scenting process in which it absorbs volatile aromatic compounds released by fresh jasmine flowers.This process gives the tea its characteristic rich floral aroma and fresh, clean taste (Tan et al., 2024).In addition to these distinctive sensory attributes, jasmine tea retains the diverse array of bioactive compounds naturally present in green tea, including polyphenols, particularly catechins, as well as caffeine, amino acids, and vitamins.These compounds have been associated with various potential health benefits, including antioxidant and anti-inflammatory effects.Caffeine, meanwhile, stimulates the central nervous system and may help