Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea

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Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS - ScienceDirect

From Tea Leaves to Factories: A Review of Research Progress in l-Theanine Biosynthesis and Production

Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics - ScienceDirect

Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process - Kong - The Plant Journal - Wiley Online Library

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment - ScienceDirect

Chemistry and health beneficial effects of oolong tea and theasinensins - ScienceDirect

Full article: Dynamic variation of amino acid content during black tea processing: A review

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