Catechins, a class of polyphenolic compounds found in tea, have attracted significant attention due to their numerous health benefits, particularly for the treatment and protection of hypertension. However, the potential targets and mechanisms of action of catechins in combating hypertension remain unclear. This study systematically investigates the anti-hypertensive mechanisms of tea catechins using network pharmacology, molecular docking, and molecular dynamics simulation techniques. The results indicate that 23 potential anti-hypertensive targets for eight catechin components were predicted through public databases. The analysis of protein–protein interaction (PPI) identified three key targets (MMP9, BCL2, and HIF1A). KEGG pathway and GO enrichment analyses revealed that these key targets play significant roles in regulating vascular smooth muscle contraction, promoting angiogenesis, and mediating vascular endothelial growth factor receptor signaling. The molecular docking results demonstrate that the key targets (MMP9, BCL2, and HIF1A) effectively bind with catechin components (CG, GCG, ECG, and EGCG) through hydrogen bonds and hydrophobic interactions. Molecular dynamics simulations further confirmed the stability of the binding between catechins and the targets. This study systematically elucidates the potential mechanisms by which tea catechins treat anti-hypertension and provides a theoretical basis for the development and application of tea catechins as functional additives for the prevention of hypertension.

Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light withering for 8 h, leaf rotating for 10 min with a total standing time for 8 h, drum roasting for 5 min at 290 °C, low-temperature rolling (flattening at 4 °C for 5 min, without pressure for 1 min and under pressure for 5 min), microwave drying (800 W for 7.5 min). This study demonstrates a significant increase in the retention of catechins, which contributes to the mellow and brisk tastes of oolong tea, addressing the challenge of catechin content and sensory quality. Our study provides a novel insight into the relationship between the oolong tea processing and flavor formation.

Aging, characterized by a gradual decline in physiological function, is a major risk factor for chronic diseases. White tea, one of China's traditional tea types, exhibits various health benefits due to its unique chemical composition, with its anti‐aging potential drawing increasing attention. Gallic acid (GA), one of the important bioactive components in white tea, possesses antioxidant and anti‐inflammatory properties, but its anti‐aging mechanisms remain unclear. In this study, high‐performance liquid chromatography was used to analyze the evolution of GA content and to determine the antioxidant capacity of aged white tea. Results revealed that the GA content increased with storage time, accompanied by a corresponding enhancement in the antioxidant potency composite index (APC). Network pharmacology predicted 40 potential anti‐aging targets of GA, and protein–protein interaction network analysis identified six key targets (MAOA, PTGS2, BCL2, APP, IGF1R, SERPINE1). Functional enrichment analysis indicated that the anti‐aging effects of GA are mediated through multiple pathways, particularly those related to oxidative stress. Molecular docking results demonstrated that GA could bind effectively to the six key targets via hydrogen bonding and hydrophobic interactions. Furthermore, molecular dynamics simulations confirmed the binding stability of GA with MAOA, PTGS2, and BCL2. This study systematically elucidates the evolution of GA in aged white tea and its potential anti‐aging mechanisms, providing a theoretical basis for the development of GA and aged white tea as functional anti‐aging additives.

Epigallocatechin gallate (EGCG) imparts distinctive health benefits and flavor to tea, and its accumulation is modulated by plant growth regulators (PGRs). However, the regulatory mechanisms of Paclobutrazol (PAC) and Lovastatin (LS) underlying EGCG biosynthesis remain uncharacterized. We integrated quantitative analysis, transcriptomics, and metabolomics to investigate the regulatory effects of exogenous PAC and LS on EGCG accumulation in tea plants and systematically elucidate the underlying molecular mechanism governing EGCG biosynthesis. The results demonstrated that exogenous PAC and LS treatments significantly elevated the accumulation of EGCG, as well as endogenous auxin and jasmonic acid (JA) contents. The variation trend of these key metabolites was highly consistent with the accumulation patterns of upstream flavonoid components, including eriodictyol, delphinidin, and epigallocatechin. Transcriptomic profiling further verified the critical involvement of auxin and JA signal transduction pathways in PGR-induced EGCG differential accumulation, and we screened a total of 14 auxin-related and 8 JA-related core signal regulatory factors. Furthermore, integrated bioinformatic analyses and antisense oligonucleotide (AsODN) functional validation experiments revealed that the core hormone signaling genes CsARF2 and CsMYC2 regulate the expression of CsSCPL16 through the transcription factor CsMYB80, and ultimately promote the conversion of epigallocatechin to EGCG and promote the accumulation of EGCG in tea plants. Collectively, the PGRs boost EGCG biosynthesis by mediating endogenous auxin and JA signal transduction. These results support the development of targeted agronomic practices to improve tea quality and lay a theoretical basis for expanding the industrial exploitation of tea bioactive constituents.