Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh leaves of RGT in spring were picked, and green-making (including shaking and spreading) and spreading (unshaken) were, respectively, applied after sun withering. Then, they were analyzed by GC-TOF-MS, which showed that the abundance of volatile compounds with flowery and fruity aromas, such as nerolidol, jasmine lactone, jasmone, indole, hexyl hexanoate, (E)-3-hexenyl butyrate and 1-hexyl acetate, in green-making leaves, was significantly higher than that in spreading leaves. Transcriptomic and proteomic studies showed that long-term mechanical injury and dehydration could activate the upregulated expression of genes related to the formation pathways of the aroma, but the regulation of protein expression was not completely consistent. Mechanical injury in the process of green-making was more conducive to the positive regulation of the allene oxide synthase (AOS) branch of the α-linolenic acid metabolism pathway, followed by the mevalonate (MVA) pathway of terpenoid backbone biosynthesis, thus promoting the synthesis of jasmonic acid derivatives and sesquiterpene products. Protein interaction analysis revealed that the key proteins of the synthesis pathway of jasmonic acid derivatives were acyl-CoA oxidase (ACX), enoyl-CoA hydratase (MFP2), OPC-8:0 CoA ligase 1 (OPCL1) and so on. This study provides a theoretical basis for the further explanation of the formation mechanism of the aroma substances in WRT during the manufacturing process.

Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented using W. coagulans PR06 at inoculation amounts of 1%, 3%, and 5% (v/v), and assessed for cooking quality, texture, and starch digestibility. The results indicated that fermentation with 3% and 5% W. coagulans PR06 altered the amylopectin length distribution in the rice noodles and increased the degree of starch short-range order. Furthermore, the fermentation process increased the storage modulus (G′) and loss modulus (G″) values, decreased the tan δ value, and strengthened the interactions among tea polyphenols, proteins, and starch in the rice flour gel. Consequently, this process increased the hardness and chewiness of the rice noodles, decreased their broken strip rate and cooking loss, and significantly reduced their in vitro starch digestibility. Overall, fermentation with W. coagulans PR06 markedly improved the texture and cooking quality of Oolong tea-fortified rice noodles while effectively delaying starch digestion. This study highlights the potential application of W. coagulans PR06 in developing diverse and functional rice noodle products.

High-aroma Camellia sinensis cultivars Jinguanyin and Jinmudan are usually used to make black tea and lightly fermented oolong tea. The Oolong tea produced has a rich, lingering aroma and high quality. However, tea green leafhoppers can significantly reduce both yield and quality. Therefore, this study investigated the impact of varying degrees of tea green leafhopper damage on the volatile compounds of Oolong tea which made from Jinguanyin and Jinmudan according to the heavy-fermentation beauty tea process. The volatile profiles were analyzed by GC–MS. Results indicated that medium degree of puncturing by tea green leafhoppers enhanced the formation and accumulation of volatiles in Oolong tea made from Jinguanyin. We also found that Linalool, Geraniol, Dihydrolinalool and (Z)-linalooloxide(furanoid) were identified as key volatile compounds contributing to unique floral, fruity and sweet aroma of Jinguanyin and Jinmudan oolong tea. And the contents in JGYTM were the highest at 2749.98 μg/kg, 24751.63 μg/kg, 17131.17 μg/kg and 8172.35 μg/kg, respectively. The OAV values were 1833.32, 3300.22, 155.74 and 24,517.1, respectively. The content of geraniol in JMDTH was the highest at 22973.28 μg/kg, with an OAV value of 3063.1. The contents of linalool, dihydrolinalool and (Z)-linalooloxide(furanoid) were the highest in JMDTL, at 2207.25 μg/kg, 10080.36 μg/kg and 7441.64 μg/kg, respectively, with OAV values of 1471.5, 91.64 and 22,324.9, respectively. Therefore, the medium and low levels of puncture caused by the tea green leafhoppers respectively impart unique floral and fruity scents as well as sweet aromas to the Jinguanyin and Jinmudan Oolong teas. This study provides technical reference for the cultivation and management of Jinguanyin and Jinmudan, and provides theoretical basis for the improvement of raw materials and aroma of Oriental beauty tea in oolong tea.

Eurotium cristatum-Fermented White Tea (FWT) significantly alters white tea (WT) composition, increasing caffeine while decreasing polyphenols and amino acids. FWT effectively ameliorated dextran sulfate sodium (DSS)-induced murine colitis symptoms (reducing weight loss, colon shortening). Mechanistically, FWT suppressed TLR4/Myd88/NF-κB signaling and pro-inflammatory cytokines (TNF-α, IL-6, IL-1β) while upregulating tight junction proteins (ZO-1, occludin, claudin-1), MUC2, and E-cadherin. Single-cell/spatial transcriptomics revealed that FWT treatments augment enterocyte, goblet cell, and stem cell populations, optimize goblet function, restructure stem cell differentiation, and induce epithelial REG3B (antimicrobial) and LYPD8 (motility inhibitor), plus immunomodulator GM42418 lncRNA across cell types, repairing the barrier. FWT intervention was also associated with an increase in beneficial bacteria (Akkermansia, Lactobacillus, Bifidobacterium), restoration of microbiota balance, and elevated levels of short-chain fatty acids (SCFAs) and was associated with alterations in caffeine-related metabolite profiles. Collectively, these multi-scale changes correlate with the alleviation of UC, suggesting an integrated mechanism involving mucosal barrier repair, immune–stromal modulation, microbiota–metabolism regulation, and cellular reprogramming.

Eurotium cristatum (EC), the dominant fungus in Fuzhuan brick tea, has significant applications in food fermentation and pharmaceutical industries, exhibiting probiotic properties, but further investigation of its intestinal benefits is required. This study characterized the EC-520 strain through whole genome sequencing and evaluated its effects on rat colons using histomorphology, 16S rRNA sequencing, and untargeted metabolomics. The genomic analysis revealed that EC-520 possessed a 28.37 Mb genome distantly related to Aspergillus flavus. The 16S results demonstrated that EC-520 significantly increased the abundance of Bacteroidota (p < 0.05) while decreasing the Proteobacteria and Firmicutes/Bacteroidota ratio (the F/B ratio); at the genus level, it elevated Muribaculaceae and Clostridia_UCG-014 while reducing harmful bacteria. The metabolomic results showed that EC-520 also significantly altered tryptamine, caproic acid, isocaproic acid, and erucic acid (p < 0.05). Additionally, the Spearman’s correlation analysis revealed that Muribaculaceae_unclassified and Clostridia_UCG-014_unclassified were significantly positively correlated with tryptamine, caproic acid, isocaproic acid, and erucic acid. Therefore, this study suggested that EC-520 enhanced the colon barrier and increased the abundance of Muribaculaceae_unclassified and Clostridia_UCG-014_unclassified, thus promoting the secretion of tryptamine and affecting the release of 5-hydroxytryptamine (5-HT). It also promoted the secretion of certain fatty acids, enhancing the balance of the colonic microbiota. This study provides a new view for a comprehensive understanding of EC’s regulatory role in the colon.