Yellow-light combined with high-temperature withering synergistically optimize aroma in summer-autumn black tea

Key Points

• Aroma in black tea was significantly enhanced through yellow-light and high-temperature withering, impacting flavor profile.
• Measurements indicated that tea processed under these conditions had a notable increase in aromatic compounds, with specific focus on volatile compounds.
• Analysis of tea samples evaluated the effects of yellow-light and high-temperature on chemical compositions and aroma properties.
• This synergy highlights a novel approach to enhancing tea aroma; further studies could address broader applications in tea processing.