osmanthus tea
Selected indexed studies
- Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea. (Foods, 2024) [PMID:39335913]
- Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea. (Food Chem X, 2024) [PMID:39007119]
- Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties. (Front Nutr, 2025) [PMID:40046756]
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- Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea. (2024) pubmed
- Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea. (2024) pubmed
- Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties. (2025) pubmed
- Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea. (2024) pubmed
- Unlocking the Antioxidant Potential of White Tea and Osmanthus Flower: A Novel Polyphenol Liquid Preparation and Its Impact on KM Mice and Their Offspring. (2023) pubmed
- A novel "tea nurturing flowers" perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma. (2026) pubmed
- Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality. (2024) pubmed
- Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting. (2024) pubmed
- Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds. (2017) pubmed
- Optimization of processing technology and analysis of aroma components of osmanthus black tea using summer and autumn tea leaves. (2026) pubmed