Background: White tea, despite being one of the six major types of Chinese tea, has received relatively little attention regarding its production-related environmental impacts. This study employed a cradle-to-grave life cycle assessment (LCA) to quantify the carbon footprint of Fuding white tea production. Results: An integrated cradle-to-grave assessment, informed by field surveys, literature, and background databases (including complete life-cycle data from 15 tea enterprises), revealed an average carbon emission intensity of 16.94 ± 3.41 kg CO₂ eq per kilogram of finished tea (crude). Major emission sources included electricity consumption (45–68% of total emissions), water usage (15–26%), and fertilizer application (7–22%), with major hotspots identified in the processing stage (4.10–12.73 kg CO₂ eq/kg, primarily from energy-intensive drying and refining) and consumption stage (5.17–5.67 kg CO₂ eq/kg, dominated by water heating). Analysis of 216 scenarios revealed production emissions ranged from 15.44 to 22.72 kg CO₂ eq/kg. Notably, emissions could be reduced by up to 56% through integrated measures such as organic fertilization, natural withering, and short-chain distribution. When accounting for tea garden carbon sequestration (1.17–8.45 kg CO₂ eq/kg), the production of Fuding white tea could potentially achieve net-negative emissions. Conclusions: To support decarbonization, we propose a tripartite strategy: adoption of green electricity and organic fertilizers during production, promotion of short-chain distribution systems and low-carbon consumer practices, and innovating carbon sink trading mechanisms. These findings offer a scientific foundation for reducing the carbon footprint per unit of tea and enhancing the green competitiveness of the tea industry.

The lipoxygenase–hydroperoxide lyase (LOX-HPL) pathway is responsible for the biosynthesis of green leaf volatiles and traumatic acid (TA) in plants; however, the feedback regulatory role of TA in tea plant remains poorly understood. Here, we applied a gradient of exogenous TA concentrations (10⁻⁸–10⁻⁴ M) to both pre- and post-harvest tea leaves, and systematically determined fatty acid precursors, key enzyme activities, and structural gene genes in the LOX-HPL pathway. Moderate TA treatment (10⁻⁷ M) markedly enhanced the activities of LOX and ADH in post-harvest leaves, while concurrently upregulating multiple upstream CsLOX genes. Higher TA concentrations suppressed both enzyme activities and gene transcription. In pre-harvest leaves, the optimal concentration shifted to 10⁻⁶ M for gene upregulation. Higher TA concentrations (≥10⁻⁶ M post-harvest, ≥10⁻⁵ M pre-harvest) consistently suppressed both enzyme activities and gene transcription. Optimal TA treatment also markedly reduced ALA accumulation, indicating feedback inhibition on precursor pools. TA mediates feedback regulation of the LOX-HPL pathway, with its regulatory effect influenced by TA concentration and tissue type, providing a potential strategy for modulating fatty acid-derived flavor quality in tea production.