资源
全站引用的文献与资料，按章节归类并标注用途。关键论断均可溯源。
旧编号继续有效，并指向合并后的主记录。
312 条结果
00
宛晓春 主编 (2003).《茶叶生物化学》(第3版). 中国农业出版社. ISBN: 978-7109066274.
合并旧编号：R-085、R-098、R-105、R-110
陈宗懋 主编 (2000).《中国茶叶大辞典》. 中国轻工业出版社. ISBN: 978-7501925094.
合并旧编号：R-041、R-083、R-093、R-103、R-114
施兆鹏, 夏涛 主编 (2016).《茶叶加工学》(第3版). 中国农业出版社. ISBN: 978-7109214347.
Chen, G.-H., et al. (2009). Comparison of major chemical components in different kinds of tea. Journal of Agricultural and Food Chemistry, 57(15), 7325–7330.
Wang, K., et al. (2010). Comparison of catechins and amino acids in white, green, oolong, black, and pu-erh teas. Food Chemistry, 121(2), 338–344.
Xu, Y.-Q., et al. (2018). Chemical compositions and biological activities of different types of tea. Comprehensive Reviews in Food Science and Food Safety, 17(2), 432–452.
合并旧编号：R-130、R-215
GB/T 30766-2014.《茶叶分类》(Tea classification). 全国茶叶标准化技术委员会（SAC/TC339）.
GB/T 23776-2018.《茶叶感官审评方法》(Methodology for sensory evaluation of tea). 全国茶叶标准化技术委员会（SAC/TC339）.
合并旧编号：R-293
GB/T 14487-2017.《茶叶感官审评术语》(Terminology of tea sensory evaluation). 全国茶叶标准化技术委员会（SAC/TC339）. 2018-05-01 实施，代替 GB/T 14487-2008.
国家茶叶产业技术体系 (2021).《中国茶产业发展报告与茶叶质量安全白皮书》. 中华人民共和国农业农村部.
ISO 20715:2023. Tea — Classification of tea types. International Organization for Standardization. https://www.iso.org/standard/68894.html
ISO 3103:2019. Tea — Preparation of liquor for use in sensory tests. International Organization for Standardization. https://www.iso.org/standard/73224.html
施兆鹏 主编. (2018).《茶叶审评与检验》（第五版）. 中国农业出版社.
01
Macfarlane, A., & Macfarlane, I. (2004). The Empire of Tea: The Remarkable History of the Plant That Took Over the World. Overlook Press. ISBN: 978-1585674930.
陆羽 (唐·约780年).《茶经》. 中国第一部茶学专著. https://ctext.org/wiki.pl?if=gb&res=647614
Encyclopaedia Britannica. (2021). Catherine of Braganza: Queen consort of England. https://www.britannica.com/biography/Catherine-of-Braganza
Fortune, R. (1847). Three Years’ Wanderings in the Northern Provinces of China, Including a Visit to the Tea, Silk, and Cotton Countries. John Murray, London. https://www.biodiversitylibrary.org/item/104642
Smithsonian Magazine. (2010). How the Tea Bag Was Invented. https://www.smithsonianmag.com/arts-culture/how-the-tea-bag-was-invented-180975619/
木霁弘、李旭等.《滇藏川“大三角”文化探秘》. 云南大学出版社，1992.
格勒.《茶马古道的历史作用与当代意义》. 《中国藏学》，2002.
石硕.《茶马古道及其历史文化价值》. 《西藏研究》，2002.
Yang Fuquan（杨福泉）. Research on the Tea Horse Road and socio-economic development of ethnic areas in southwest China. Yunnan Social Sciences.
T. Matthew Ciolek. Tea and horse trade routes in Tibet, Sichuan and Yunnan c. 680–1950 CE. OWTRAD GIS-ready datasets. Australian National University. http://www.ciolek.com/OWTRAD/DATA/tmcCNm0680a.html
Tea Horse Road. Wikipedia. https://en.wikipedia.org/wiki/Tea_Horse_Road
威廉·乌克斯（William H. Ukers）.《茶叶全书》（All About Tea）. 1935.
庄国土.《茶叶、白银与鸦片：1750–1840 年中西贸易结构》. 相关研究.
张应龙.《清代茶叶对外贸易不同发展阶段的特点》. 《中国社会经济史研究》.
The Dutch East India Company Imported the First Tea into Europe. Boston Tea Party Ships & Museum. https://www.bostonteapartyship.com/tea-blog/the-dutch-east-india-company-imported-the-first-tea-into-europe
Opium Wars. Wikipedia. https://en.wikipedia.org/wiki/Opium_Wars
Boston Tea Party. Wikipedia. https://en.wikipedia.org/wiki/Boston_Tea_Party
陆羽.《茶经》. 约 760–762 年.（现代版本见：吴觉农 主编.《茶经述评》. 中国农业出版社, 1987.）
李肇.《唐国史补》. 唐代.
朱自振.《中国茶叶历史资料选辑》. 农业出版社, 1981.
Vollmer, M., & Möllmann, K.-P. (2012). High-speed imaging of bubbles in boiling water. European Journal of Physics, 33(6), 1737–1746.
Spiro, M., Jaganyi, D., & Broom, M. C. (1992). Kinetics and equilibria of tea infusion: Part 9. The rates and temperature coefficients of caffeine extraction from green Chun Mee and black Assam Bukial teas. Food Chemistry, 45(5), 333–335. https://doi.org/10.1016/0308-8146(92)90033-x
Liang, Y. R., & Lu, J. L. (1992). Tea saponins and their foam stability. Journal of the Science of Food and Agriculture, 58(2), 249–253.
桑田忠亲 (1979).《日本茶道史》. 河出书房新社. ISBN: 978-4309220970.
蔡襄.《茶录》. 北宋，1049–1053.
赵佶（宋徽宗）.《大观茶论》. 北宋，1107.
桑田忠亲 (1979).《日本茶道史》. 河出书房新社. ISBN: 978-4309220970.
Böttcher, S., & Drusch, S. (2016). Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics. Food Biophysics, 11(1), 91–100. https://doi.org/10.1007/s11483-015-9420-5
Murray, B. S., & Ettelaie, R. (2004). Foam stability: proteins and nanoparticles. Current Opinion in Colloid & Interface Science, 9(5), 314–320.
陶谷.《清异录》. 北宋.
《明太祖实录》卷二百十四，洪武二十四年九月壬寅条（罢造龙团，听茶户自采制造细芽入贡）. https://zh.wikisource.org/wiki/明太祖實錄
张源 (明·约1595年).《茶录》. 论采茶、造茶、辨水与点试. https://ctext.org/wiki.pl?if=gb&res=802047
许次纾 (明·万历二十五年 1597年).《茶疏》. 明代散茶与瀹饮法核心典籍. https://ctext.org/wiki.pl?if=gb&res=802048
赵佶 (宋·大观元年 1107年).《大观茶论》. 宋代团茶制作与点茶七汤法专著. https://ctext.org/wiki.pl?if=gb&res=647617
Price, W. E., & Spiro, M. (1985). Kinetics and equilibria of tea infusion: rates of extraction of theaflavin, caffeine and theobromine from several whole teas and sieved fractions. Journal of the Science of Food and Agriculture, 36(12), 1309–1314. https://doi.org/10.1002/jsfa.2740361216
Ukers, W. H. (1935). All About Tea (Vols. 1–2). The Tea and Coffee Trade Journal Company, New York. https://archive.org/details/AllAboutTeaV1
白居易.《白居易集》. 顾学颉 校点. 中华书局, 1979.
Ellis, M., Coulton, R., & Mauger, M. (2015). Empire of Tea: The Asian Leaf that Conquered the World. London: Reaktion Books. ISBN 978-1-78023-440-3.
Fortune, R. (1852). A Journey to the Tea Countries of China. London: John Murray.
庄国土 (1995).《茶叶、白银和鸦片：1750—1840 年中西贸易结构》. 《中国经济史研究》, 1995 年第 3 期, 第 64–76 页.
仲伟民 (2010).《茶叶与鸦片：十九世纪经济全球化中的中国》. 生活·读书·新知三联书店. ISBN 978-7-108-03427-4.
吴觉农 (1987).《茶经述评》. 农业出版社.
梁嘉彬 (1960).《广东十三行考》. 广东人民出版社.
范广益 (2005).《清代广州十三行行商与茶叶对外贸易》. 《中国社会经济史研究》.
MacGregor, D. R. (1983). The Tea Clippers: Their History and Development 1833–1875. Conway Maritime Press.
Lubbock, B. (1914). The China Clippers. Brown, Son & Ferguson.
Labaree, B. W. (1964). The Boston Tea Party. Oxford University Press. ISBN: 978-0195006841.
陆廷灿. (清代 / 1734). 续茶经. 卷下引《随见录》. 康熙三十八年南巡太湖赐名碧螺春考据.
02
Graham, H. N. (1992). Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine, 21(3), 334–350. https://doi.org/10.1016/0091-7435(92)90041-f
Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial effects of green tea—a review. Journal of the American College of Nutrition, 25(2), 79–99. https://doi.org/10.1080/07315724.2006.10719518
Mondal, T. K., et al. (2004). Tea (Camellia sinensis). In Biotechnology in Agriculture and Forestry, Vol 55. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07984-3_1
Chen, L., et al. (Eds.). (2012). Global Tea Breeding: Achievements, Challenges and Perspectives. Springer-Verlag Berlin Heidelberg. https://doi.org/10.1007/978-3-642-31878-8
福建省农业科学院茶叶研究所.《福建茶树品种选育现状及其对茶产业的推动作用分析》. 《福建农业学报》, 2017.
Yu, X., et al. (2020). Metabolite signatures of diverse Camellia sinensis tea populations. Nature Communications, 11, 5586. https://www.nature.com/articles/s41467-020-19441-1
合并旧编号：R-284
Wang, X., et al. (2023). Differences among seven main tea cultivars in China: metabolomics and transcriptomics. Journal of Integrative Agriculture.
Longjing 43. International Camellia Register. https://camellia.iflora.cn/Cutivars/Detail?latin=Longjing%2043
Wei, C.-L., et al. (2018). Draft genome sequence of Camellia sinensis var. sinensis provides insights into the evolution of the tea genome and tea quality. PNAS, 115(18), E4151–E4158. https://doi.org/10.1073/pnas.1719622115
陈梨梨, 郭守军, 马瑞君, 张灵枝, 庄东红. (2013). 不同品种（系）凤凰茶春梢生化成分分析. 广东农业科学, 40(5), 23–26. https://gdnykx.gdaas.cn/cn/article/id/20130508
Li, P., Fu, J., Xu, Y., Shen, Y., Zhang, Y., Ye, Z., Tong, W., Zeng, X., Yang, J., Tang, D., Li, P., Zuo, H., Wu, Q., Xia, E., Wang, S., & Zhao, J. (2022). CsMYB1 integrates the regulation of trichome development and catechins biosynthesis in tea plant domestication. New Phytologist, 234(3), 902–917. https://doi.org/10.1111/nph.18026
Lan Chen, Na Tian, Mengqing Hu, Devinder Sandhu, Qifang Jin, Meiyi Gu, Xiangqin Zhang, Ying Peng, Jiali Zhang, Zhenyan Chen, Guizhi Liu, Mengdi Huang, Jianan Huang, Zhonghua Liu, Shuoqian Liu (2022). Comparative transcriptome analysis reveals key pathways and genes involved in trichome development in tea plant (Camellia sinensis). Frontiers in Plant Science, 13, 997778. https://doi.org/10.3389/fpls.2022.997778
03
庄晚芳 主编 (1988).《中国茶树栽培学》. 上海科学技术出版社. ISBN: 978-7532304899.
合并旧编号：R-055
守屋毅.《お茶の道》. 1983.
Exploring China's Four Great Tea Regions: A Terroir Guide. Oriental Leaf. https://orientaleaf.com/blogs/tea-101/chinas-four-tea-regions-terroir-guide
Tea Board of India. Annual Report 2022–23. https://www.teaboard.gov.in/
Baruah, P. K. (1989). Classification of the tea plant. Two and a Bud, 36, 30–31.
荣西 (日本建历元年 1211年).《吃茶养生记》(Kissa Yōjōki). 日本第一部茶学著作. 论茶为养生之仙药与五脏五味调和.
Willson, K. C., & Clifford, M. N. (1992). Tea: Cultivation to Consumption. Chapman & Hall.
Sen Sōshitsu XV. (1998). The Japanese Way of Tea: From Its Origins in China to Sen Rikyū. University of Hawaii Press. ISBN: 978-0824819903.
FAOSTAT. Tea Production and Trade Statistics 2023. https://www.fao.org/faostat/
International Tea Committee (ITC). Annual Bulletin of Statistics 2023.
Sarma, A. K., & Barua, D. N. (1989). Effect of altitude on Darjeeling tea quality. Two and a Bud, 36, 18–22.
Harler, C. R. (1964). The Culture and Marketing of Tea. Oxford University Press.
Bore, J. K. (2008). The Effects of Mechanisation on Tea Quality in Kenya. Tea Research Foundation of Kenya.
Sri Lanka Tea Board. Sri Lanka Tea Production & Export Statistics 2024. https://www.srilankateaboard.lk/
林屋辰三郎 (1978).《数寄屋と茶室：日本建築の美と歴史》. 平凡社.
Owuor, P. O., et al. (1986). The relationship between altitude and chemical composition of Kenyan tea. Tea, 7(2), 87–93.
Urasenke Foundation. (2020). Chado: The Way of Tea and the Philosophy of Harmony, Respect, Purity and Tranquility. Kyoto, Japan. https://www.urasenke.or.jp/
Omotesenke Fushin'an. (2020). The Tradition of Chanoyu and the Spirit of Wabi. Kyoto, Japan. https://www.omotesenke.jp/
UNESCO. (2022). Traditional tea processing techniques and associated social practices in China. Inscribed in 2022 on the Representative List of the Intangible Cultural Heritage of Humanity (17.COM 7.b.6). https://ich.unesco.org/en/RL/traditional-tea-processing-techniques-and-associated-social-practices-in-china-01884
合并旧编号：R-244
桑田忠亲 (1979).《日本茶道史》. 河出书房新社. ISBN: 978-4309220970.
UNESCO. (2013). Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year. Inscribed in 2013 on the Representative List of the Intangible Cultural Heritage of Humanity (8.COM 8.17). https://ich.unesco.org/en/RL/washoku-traditional-dietary-cultures-of-the-japanese-notably-for-the-celebration-of-new-year-00869
日本农林水产省. 《茶の生产·流通消费动态》. 2024. / JAS 标准 《日本农林规格·绿茶》. https://www.maff.go.jp/j/jas/jas_kikaku/kikaku_tea.html
日本茶中央会. 《日本茶製法の科学》. 2020. / 静冈县茶业试验场. 《蒸青绿茶の製造と品质》. 2019.
Ashihara, H., et al. (2013). Biosynthesis and catabolism of caffeine in tea plants. / 日本茶中央会. 《覆下栽培の科学：茶氨酸の蓄积と儿茶素の变动》. 2021.
Tai, Y., Ling, C., Wang, H., et al. (2019). Comparative Transcriptomic Analysis Reveals Regulatory Mechanisms of Theanine Synthesis in Tea (Camellia sinensis) and Oil Tea (Camellia oleifera) Plants. Journal of Agricultural and Food Chemistry, 67(36), 10235–10244. https://doi.org/10.1021/acs.jafc.9b02295
Kenya Tea Board. Kenya Tea Industry Performance Report 2023.
Ojwang, J. O., et al. (2017). Climatic influence on tea quality in Kenya. Journal of Agricultural Science.
Ahmed, S., et al. (2019). Effects of climate change on tea production in Kenya. Climate Risk Management.
Kenya Tea Development Agency (KTDA). Smallholder Tea Farming in Kenya: Cooperative Model and Sustainability. 2022.
Mathews, J. A. (1953). The History of Tea in Kenya. East African Agricultural Journal.
International Trade Centre (ITC). Trade Map: Kenya Tea Exports 2023.
Wright, L. P., et al. (2020). UV-B radiation and secondary metabolite accumulation in Camellia sinensis. Plant Physiology and Biochemistry.
FAO Intergovernmental Group on Tea. Current global market situation and emerging issues (CCP:TE 22/CRS 1), 2022. https://www.fao.org/3/cc0238en/cc0238en.pdf
FAO. (2022). Global Tea Market: Current status and medium-term prospects to 2030. Food and Agriculture Organization of the United Nations, Rome. https://www.fao.org/markets-and-trade/commodities/tea/en/
周尚意, 张京. (2015). 地方性对地理标识性产品垄断利润形成的影响——以苏州洞庭碧螺春为例. 地理科学, 35(11), 1357–1363. https://doi.org/10.13249/j.cnki.sgs.2015.011.1357
04
GB/T 18650-2008.《地理标志产品 龙井茶》(Product of geographical indication—Longjing tea). 国家质量监督检验检疫总局、国家标准化管理委员会.
GH/T 1115-2015.《西湖龙井茶》(West Lake Longjing tea). 中华全国供销合作总社.
Li, P., Zhu, Y., Lu, M., et al. (2019). Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage. Food Chemistry, 279, 80–87. https://doi.org/10.1016/j.foodchem.2018.11.148
合并旧编号：R-100
Wang, K. B., & Ruan, J. Y. (2009). Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. International Journal of Food Science & Technology, 44(12), 2476–2484. https://doi.org/10.1111/j.1365-2621.2009.02040.x
崔宏春, 张建勇, 敖存, 黄海涛, 郑旭霞, 赵芸, 师大亮, 余继忠 (2021). 不同加工工艺西湖龙井茶品质差异特性分析. 食品工业科技, 42(13), 268–273. https://doi.org/10.13386/j.issn1002-0306.2020070165
GB/T 22291-2017.《白茶》(White tea). 全国茶叶标准化技术委员会（SAC/TC339）.
DB35/T 1076-2010.《地理标志产品 福鼎白茶》(Product of geographical indication—Fuding white tea). 福建省质量技术监督局.
GB/T 32743-2016.《白茶加工技术规范》(Technical specification for white tea processing). 国家质量监督检验检疫总局、国家标准化管理委员会.
GB/T 18745-2006.《地理标志产品 武夷岩茶》(Product of geographical indication—Wuyi rock tea). 国家质量监督检验检疫总局、国家标准化管理委员会.
刘宝顺、刘仕章等.《武夷岩茶的品质及加工技术研究进展》. 《中国茶叶》, 2021. https://www.puercn.com/zhishi/jishu/153721.html
茶叶初加工教材（PDF）. 晒青、做青、杀青、揉捻、烘焙工艺参数汇总. http://www.sccs.cn/uploadfile/file/20201210/6374323789163862507067548.pdf
武夷岩茶非遗传承人.《“蛤蟆背”与烘焙工艺及品质的关系》. 茶友网 / 福建茶叶. https://www.puercn.com/zhishi/jishu/73517.html
Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles. Semanticscholar. https://pdfs.semanticscholar.org/7006/83a2660dd547e6b3a366fae9b475e88fbf17.pdf
GH/T 1118-2015.《正山小种茶》(Lapsang Souchong tea). 中华全国供销合作总社.
GB/T 13738.3-2012.《红茶 第3部分：小种红茶》(Black tea—Part 3: Souchong black tea). 全国茶叶标准化技术委员会（SAC/TC339）.
施兆鹏 主编.《茶叶加工学》. 中国农业出版社.
GB/T 22111-2008.《地理标志产品 普洱茶》(Product of geographical indication—Pu-erh tea). 国家质量监督检验检疫总局、国家标准化管理委员会.
合并旧编号：R-289
施兆鹏 主编.《茶叶加工学》. 中国农业出版社. 渥堆工艺章节.
Su, E., et al. (2022). Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics. Food Chemistry, 373, 131587. https://doi.org/10.1016/j.foodchem.2021.131587
施兆鹏 主编.《茶叶加工学》. 中国农业出版社.
DB34/T 1086-2009.《地理标志产品 祁门红茶》(Product of geographical indication—Keemun black tea). 安徽省质量技术监督局.
GB/T 19460-2008.《地理标志产品 黄山毛峰茶》(Product of geographical indication—Huangshan Maofeng tea). 国家质量监督检验检疫总局、国家标准化管理委员会.
安徽省农业科学院茶叶研究所.《黄山毛峰茶加工工艺与品质形成研究》. 安徽农业科学, 2015.
GH/T 1242-2019.《六安瓜片茶》(Lu'an Guapian tea). 中华全国供销合作总社.
施兆鹏 主编.《茶叶加工学》. 中国农业出版社. 六安瓜片工艺章节.
安徽省农业科学院茶叶研究所.《六安瓜片茶加工工艺与品质形成研究》. 安徽农业科学, 2018.
GH/T 1172-2017.《太平猴魁茶》(Taiping Houkui tea). 中华全国供销合作总社.
安徽省农业科学院茶叶研究所.《柿大茶种质资源氨基酸组分分析》. 茶叶科学, 2018. https://www.chinattea.com/uploadFiles/201811/20181101123939846.pdf
黄山市茶叶行业协会.《太平猴魁传统手工制茶技艺》. 2020. https://www.hstea.com/uploadFiles/202011/20201101123939846.pdf
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冯超浩, 刘通讯 (2013).《不同潮水量条件下普洱茶渥堆过程化学成分的变化》. 食品科学, 34(7), 135–139. https://doi.org/10.7506/spkx1002-6630-201307028
陈椽 (1979).《茶叶分类的理论与实际》. 茶业通报, 1979(Z1).
GB/T 21726-2018.《黄茶》(Yellow tea). 全国茶叶标准化技术委员会（SAC/TC339）.
GB/T 18665-2008.《地理标志产品 蒙山茶》(Product of geographical indication—Mengshan tea). 国家质量监督检验检疫总局、国家标准化管理委员会.
GB/T 19598-2006.《地理标志产品 安溪铁观音》(Product of geographical indication—Anxi TieGuanYin tea). 国家质量监督检验检疫总局、国家标准化管理委员会.
Wu, L., Chen, X., Lin, J., Lin, H., Liao, N., Li, C., Hu, Y., & Sun, Y. (2024). Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production. Food Chemistry: Molecular Sciences, 9, 100227. https://doi.org/10.1016/j.fochms.2024.100227
Zhang, W., et al. (2025). Non-volatile metabolite profiles and taste quality of Pu-erh raw tea on different storage years by metabolomics and 1H qNMR. Food Research International, 116967. https://doi.org/10.1016/j.foodres.2025.116967
Lv, H. P., Zhang, Y. J., Lin, Z., & Liang, Y. R. (2013). Processing and chemical constituents of Pu-erh tea: A review. Food Research International, 53(2), 608–618. https://doi.org/10.1016/j.foodres.2013.02.043
GB/T 30357.6-2017. (2017). 乌龙茶 第6部分：单丛 (Oolong tea - Part 6: Dancong). 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.
GB/T 18957-2008.《地理标志产品 洞庭（山）碧螺春茶》(Product of geographical indication - Dongting(shan) biluochun tea). 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.
国家质量监督检验检疫总局, 国家标准化管理委员会. (2013). GB/T 9833.3-2013 紧压茶 第3部分：茯砖茶. 中华人民共和国国家标准. —— 茯砖茶技术规范、黑毛茶原料要求、含梗量梯度（15%–18%）与冠突散囊菌金花繁茂度检验方法。
Xiao, Y., Huang, Y., Chen, Y., et al., Liu, Z. (2023). A critical review of Fuzhuan brick tea: processing, chemical constituents, health benefits and potential risk. Critical Reviews in Food Science and Nutrition, 63(28), 9400–9421. https://doi.org/10.1080/10408398.2021.2020718 —— 安化茯砖茶筑制发花工艺、微生物演替动力学、特征组分与健康机制权威综述。
Xiao, Y., Li, M., Liu, Y., et al., Liu, Z. (2021). Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process. Food Chemistry, 344, 128576. https://doi.org/10.1016/j.foodchem.2020.128576 —— 茯砖茶加工全周期代谢组学与感官呈味演化，揭示冠突散囊菌发酵对儿茶素水解与苦涩度骤降机理。
Ge, Y., Wang, Y., Liu, Y., et al., Liu, Z. (2016). Comparative genomic and transcriptomic analyses of the Fuzhuan brick tea-fermentation fungus Aspergillus cristatus. BMC Genomics, 17, 428. https://doi.org/10.1186/s12864-016-2637-y —— 冠突散囊菌（金花菌）全基因组与转录组解析，高渗透压适应性、闭囊壳金花形态建成与分泌型水解酶基因簇阐明。
Zheng, P. C., Liu, P. P., Song, C. X., et al., Liu, Z. (2015). Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC–MS based metabolomics. Food Chemistry, 186, 176–184. https://doi.org/10.1016/j.foodchem.2014.12.045 —— LC-MS 代谢组学揭示茯砖茶微生物发酵过程中茶多酚、黄酮类及茶褐素聚合反应动力学。
Xie, H. F., Kong, Y. S., Li, R. Z., Wan, X. C., Ling, T. J., et al. (2020). Feature-Based Molecular Networking Analysis of the Metabolites Produced by In Vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate. Journal of Agricultural and Food Chemistry, 68(40), 11315–11326. https://doi.org/10.1021/acs.jafc.0c02983 —— 冠突散囊菌固态发酵中 EGCG 经微生态生物转化生成特征产物茯茶素（Fuzhuanins A & B）的分子网络与反应通路。
刘仲华 著. (2022).《安化黑茶品质化学与健康密码》. 湖南科学技术出版社. ISBN: 978-7-5710-1495-7. —— 安化黑茶微生态发酵学、冠突散囊菌活性代谢产物、调脂降糖与肠道微生态调节专著。
湖南省地方标准 DB43/T 648-2011《地理标志产品 君山银针茶》. 规定了岳阳市君山岛核心产区范围、君山群体种单芽“九不采”采摘规格、三烘三包纸包闷黄工艺与金镶玉感官理化指标。
系统阐述黄茶工艺演进、湿热纸包闷黄非酶促自动氧化、多酚与叶绿素降解及特异性降糖降脂健康功效权威综述。
深入剖析黄茶密闭纸包闷黄阶段温湿度对挥发性芳香前体水解、类胡萝卜素热解及清甜熟坚果香特征分子的动力学形成机制。
UPLC-MS 代谢组学揭示绿茶与黄茶加工风味物质差异，明确叶绿素向脱镁叶绿素的温和转化与黄酮苷水解对成茶黄色素及醇厚汤感的决定性作用。
系统阐释湿热条件下茶多酚儿茶素的非酶促异构化（表型向非表型转化）与寡聚物形成规律，揭示黄茶去苦涩、呈醇和甘美滋味的底层化学机理。
全面综述包括君山银针在内的六大茶类生物活性多糖、多酚及生物碱在改善糖脂代谢、抑制脂质吸收与抗氧化等方面的细胞分子机理。
基于多组学系统揭示小绿叶蝉刺吸不同程度对美人茶挥发性与非挥发性代谢组的重构规律，阐明沉香醇、氧化沉香醇、水杨酸甲酯等蜜果香物质积累与儿茶素转化动力学。
中茶所与福建农林大学团队全面阐明茶小绿叶蝉刺吸对东方美人特征成分（儿茶素单体、游离氨基酸、萜烯醇及其糖苷前体）的诱导形成与感官品质提升机制。
揭示小绿叶蝉为害诱发茶树体内芳樟醇合酶（CsLIS）基因转录上调与芳樟醇大量释放的分子生化机制，奠定虫害诱导特征蜜香的理论基石。
Zeng, L., Jin, S., Fu, Y.-Q., Chen, L.-S., Yin, J.-F., & Xu, Y.-Q. (2022). A targeted and untargeted metabolomics analysis of 'Oriental Beauty' oolong tea during processing. Beverage Plant Research, 2, Article 20. https://doi.org/10.48130/bpr-2022-0020
系统评述茶树香气化合物生物合成网络、植食性昆虫与环境胁迫下茉莉酸（JA）信号激活与萜烯类化合物大量诱导合成的前沿综述。
国家标准 GB/T 39563-2020《乌龙茶加工技术规程》. 规定了包括东方美人（白毫乌龙）在内的乌龙茶鲜叶验收、日光萎凋、做青、杀青、回软与揉捻、干燥等技术规范与控制参数。
農業部茶及飲料作物改良場. 東方美人茶. https://www.tbrs.gov.tw/ws.php?id=3787
Dong, H., Li, Y., Lai, X., Hao, M., Sun, L., Li, Q., Chen, R., Li, Q., Sun, S., Wang, B., Zhang, Z., & Liu, X. (2024). Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics. Food Chemistry, 444, 138680. https://doi.org/10.1016/j.foodchem.2024.138680
Wang, H., Wang, J., Yuan, H., Shen, S., Li, J., Hua, J., & Jiang, Y. (2022). Novel insights into the effect of withering degree on Dianhong Congou black tea quality. International Journal of Food Science & Technology, 57(6), 3713–3726. https://doi.org/10.1111/ijfs.15697
Qiu, X., Wang, J., Yu, X., Lv, S., Wu, Y., Wang, C., Gao, X., Li, J., Zhang, W., Zhao, P., & Meng, Q. (2017). Aroma formation in Dianhong black tea: Effects of baking. International Journal of Food Properties, 20(11), 2724–2735. https://doi.org/10.1080/10942912.2016.1249797
Chen, Q., Zhu, Y., Liu, Y., Liu, Y., Dong, C., Lin, Z., & Teng, J. (2022). Black tea aroma formation during the fermentation period. Food Chemistry, 374, 131640. https://doi.org/10.1016/j.foodchem.2021.131640
Jinyuan Wang, Dongchun Lin, Jiao Feng, Shuping Ye, Weisu Tian, Weiyi Kong, Wenfeng Zhang, Qiang Chu, Bugui Yu, Hongzheng Lin, Zhilong Hao (2025). Airflow: A double-edged sword in shaping white tea quality. Food Chemistry: X, 28, 102558. https://doi.org/10.1016/j.fochx.2025.102558
Zhao Renliang, Tan Jihui, Lu Qinhua, Wu Dan, Zhu Qi (2016). Biological Characterization of Fungi Involved in Fu Brick Tea Fermentation. Journal of Tea Science, 36(2), 160–168. https://doi.org/10.13305/j.cnki.jts.2016.02.006
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農業部茶及飲料作物改良場. 臺灣特色茶分類及加工製程簡介. https://www.tbrs.gov.tw/ws.php?id=4748
Yinyin Liao, Zhenming Yu, Xiaoyu Liu, Lanting Zeng, Sihua Cheng, Jianlong Li, Jinchi Tang, Ziyin Yang (2019). Effect of Major Tea Insect Attack on Formation of Quality-Related Nonvolatile Specialized Metabolites in Tea (Camellia sinensis) Leaves. Journal of Agricultural and Food Chemistry, 67(24), 6716–6724. https://doi.org/10.1021/acs.jafc.9b01854
Huifan Liu, Sufen Li, Gengsheng Xiao, Qin Wang (2021). Formation of volatiles in response to tea green leafhopper (Empoasca onukii Matsuda) herbivory in tea plants: a multi-omics study. Plant Cell Reports, 40, 753–766. https://doi.org/10.1007/s00299-021-02674-9
Xiao Juanjuan, Cheng Ying, Liu Yan, Liu Qiaofang, Jiang Ating, Huang Jian'an, Wang Kunbo, Liu Zhonghua, Wang Zhenhong, Yu Lijun (2024). Isolation and Identification of Aspergillus cristatus LJSC.2006 and Its Effect on Fu Tea’s Quality. Journal of Tea Science, 44(4), 639–654. https://doi.org/10.13305/j.cnki.jts.2024.04.009
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Yin, P., Wang, J.-J., Kong, Y.-S., Zhu, Y., Zhang, J.-W., Liu, H., Wang, X., Guo, G.-Y., Wang, G.-M., & Liu, Z.-H. (2022). Dynamic Changes of Volatile Compounds during the Xinyang Maojian Green Tea Manufacturing at an Industrial Scale. Foods, 11(17), 2682. https://doi.org/10.3390/foods11172682
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