Peer-reviewed veterinary case report
Reducing bitterness and astringency in Longjing tea with a new sieve
By Niu X et al.·2026·View original on Europe PMC →
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Original publication title: Reduction of bitterness and astringency in summer-autumn Longjing tea using a novel sieve mesh cover fixation device
Plain-English summary
This study looked at how a new device can help make Longjing tea, a type of green tea, taste better by reducing bitterness and astringency (a dry, puckering taste). The researchers tested different settings on this device, including the size of the mesh and the temperature, and found that using it improved the tea's quality. Specifically, the tea had more amino acids, which are good for flavor, but less of certain compounds that can make it taste bitter. Overall, the tea made with this new method was rated higher in taste, smell, and appearance compared to the traditional method. The results suggest that this new device can effectively improve the taste of Longjing tea.
Abstract
The fixation process critically determines green tea quality, yet the mechanisms through which it alleviates bitterness and astringency remain unclear. This study developed a novel sieve mesh cover (SMC) fixation device and explored its impact on improving the quality of Longjing tea in summer-autumn by optimizing the operating parameters (mesh size: 20–80 mesh; pan temperature: 220℃; covering time: 1–3 min). Compared with conventional fixation treated samples, SMC treatments showed an increase in amino acid content by up to 7.1 %, while the catechin content and TP/AAs ratio decreased by up to 15.6 % and 6.8 %, respectively. Sensory evaluation showed that SMC treatments significantly reduced bitterness and astringency in tea samples. Among the SMC treatments, T1, T4 and T5 significantly improved the appearance, aroma and taste of the tea, and the sensory evaluation scores were significantly increased. Metabolomic analysis revealed that down-regulated non-volatile metabolites outnumbered up-regulated ones in treatments, with terpenoids, flavonoids and flavonoid glycosides being the most notably decreased. These findings offer theoretical and technical support for precision quality improvement and advance the mechanistic understanding of how fixation regulates bitterness and astringency taste of green tea.
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Search related cases →Original publication on Europe PMC: https://europepmc.org/article/MED/IND609456491