Chinese Jasmine Tea: The Harmonious Intertwining of Tea and Jasmine Fragrance
Hong‐yu Chen, Jia‐qi Ying, Hui‐min An, Yuan Chen, Yi‐wen Huang, You‐cang Jiang, Si‐rui Wang, Si‐lei Bai, Shi Li, Jian‐an Huang, Zhong‐hua LiuABSTRACT
Jasmine tea (JT) is a scented tea that utilizes the adsorption properties of processed tea to adsorb the aroma released by jasmine flowers. JT boasts a long history of production and consumption, stands out in the competitive tea market for its distinctive blend of tea and jasmine aromas, and has gained increasing prominence among consumers and researchers worldwide. In recent decades, more research has been conducted on JT, including the chemical basis for the formation of the characteristic flavor, the improvement of the process, and the potential health benefits. However, the existing sources of knowledge on JT are scattered, hindering both comprehensive consumer understanding and researchers’ ability to identify current research gaps and unresolved issues. Therefore, a comprehensive review of JT‐related research is essential. This review provides the first systematic overview of JT, encompassing the comprehensive description of the traditional production process and emerging trends in the innovative process, the comparison and analysis of flavor components, the synthesis and release of key aroma components, the adsorption properties of tea for jasmine aroma, and health benefits. Additionally, this review presents the current challenges facing the JT industry development and insights into future orientation.