Pu’er raw tea, a representative tea with a positive correlation between quality and storage time, has a unique aging process. It can not only reduce the heavy astringent taste of newly produced tea, but also has a complex and fragrant aging aroma. However, the extremely slow natural aging process often takes years or even decades for quality transformation, along with the risk of termite infestation, odor absorption, etc. This study found that UV-C irradiation could significantly accelerate the aging process of tea. It enhanced the richness of the aroma, while reducing astringency and creating a smoother and mellower taste. The results of substances analysis revealed an increase in key aroma compounds such as alcohols, aldehydes and terpenes, and a decrease in catechin and caffeine with UV-C irradiation, which is consistent with the natural aging trend. An efficient and safe rapid aging technology of Pu’er raw tea has been successfully established.

Chrysanthemum × morifolium (Ramat) Hemsl. (Hangbaiju), which has been widely consumed as a herbal tea for over 3000 years, is renowned for its biosafety and diverse bioactivities. This study investigates the impact of polyphenol-rich Hangbaiju extracts (HE) on high-fat diet-induced obesity in mice. HE contains phenolic acids and flavonoids with anti-obesity properties, such as apigenin, luteolin-7-glucoside, apigenin-7-O-glucoside, kaempferol 3-(6″-acetylglucoside), etc. To establish the obesity model, mice were randomly assigned into four groups (n = 8 per group) and administered with either HE or water for 42 days under high-fat or low-fat dietary conditions. Administration of low (LH) and high (HH) doses of HE both significantly suppressed body weight growth (by 16.28% and 16.24%, respectively) and adipose tissue enlargement in obese mice. HE significantly improved the serum lipid profiles, mainly manifested as decreased levels of triglycerides (28.19% in LH and 19.59% in HH) and increased levels of high-density lipoprotein cholesterol (44.34% in LH and 54.88% in HH), and further attenuated liver lipid deposition. Furthermore, HE significantly decreased the Firmicutes/Bacteroidetes ratio 0.23-fold (LH) and 0.12-fold (HH), indicating an improvement in the microecological balance of the gut. HE administration also elevated the relative abundance of beneficial bacteria (e.g., Allobaculum, norank_f__Muribaculaceae), while suppressing harmful pathogenic proliferation (e.g., Dubosiella, Romboutsia). In conclusion, HE ameliorates obesity and hyperlipidemia through modulating lipid metabolism and restoring the balance of intestinal microecology, thus being promising for obesity therapy.

Flavored teas have gained popularity because they combine sensory appeal with potential health benefits. Ganoderma lucidum (GL) is a promising functional beverage ingredient owing to its high medicinal value. However, its strong fungal off-flavor and bland taste limit consumer acceptance. Yellow tea (YT), characterized by a mild-sweet aroma and mellow mouthfeel developed during sealed yellowing, provides a suitable matrix for moderating the sensory defects of GL. This study designed a blend-brewing strategy, optimizing the YT to GL ratio (2:3, w/w) and comparing covered (CB), standard (SB), and open-topped brewing (OB) methods. SB achieved the most balanced sensory profile. In contrast, CB intensified bitterness and astringency, which were associated with higher concentrations of EGCG, gallic acid, and theobromine, whereas OB produced a relatively flat taste because of insufficient extraction. Brewing also reshaped self-assembled nanoparticles, with CB inducing pronounced aggregation and SB yielding a broader size distribution, smoother surfaces, and more balanced colloidal proteins, catechins, and caffeine. Removing nanoparticles substantially decreased infusion mellowness, supporting a contribution of the NP-enriched fraction to mouthfeel. These findings demonstrate that Ganoderma lucidum yellow tea (GY) blending and brewing method modulate sensory quality through chemical extraction and colloidal nanoparticle organization, providing a practical strategy to improve Ganoderma lucidum palatability and develop functional tea beverages.