Yang Gaozhong, Shi Jiang, Tan Liqiang, Yang Ying, Guo Li, Wang Liyuan, Zheng Xinqiang, Lin Zhi, Lv Haipeng
Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70142. doi: 10.1111/1541-4337.70142.
Purple leaf tea products (PTPs) are processed from purple tea leaves (PTLs) and combine unique color, flavors, and superior health benefits, holding promising market potential. However, PTLs contain unique chemical compositions, and the lack of systematic generalization of PTPs processing techniques has led to the under-representation of their unique qualities. Compared to traditional green leaf tea products, knowledge about PTPs is extremely limited and lacks a systematic framework linking chemical composition, processing techniques, and health benefits, which has largely limited the exploitation of PTPs. This review summarizes the chemical composition of PTLs, highlights variations across tea processing techniques, and their effects on the flavor qualities of PTPs. It also explores the potential health benefits of PTPs and examines the challenges of incorporating PTPs into the food industry, offering insights into potential applications. The chemical composition of PTLs is characterized by its unique polyphenolic profile, rich in anthocyanins, catechins, O-methyl catechins, and aroma components such as α/β-ionone and linalool. This unique chemical composition requires suitable processing methods to maximize its flavor qualities and health-promoting effects. PTPs offer notable potential health benefits, including antioxidant, anti-inflammatory, anticancer, neuroprotective, and anti-obesity effects, primarily due to their polyphenolic components. Additionally, PTPs show great potential as natural colorants and in applications such as dietary supplements and tea-flavored beverages. Based on these overviews, key challenges and possible future research directions are also outlined, especially in advancing production techniques, systematically evaluating health benefits, and expanding food applications.
紫叶茶产品（PTPs）由紫茶叶（PTLs）加工而成，兼具独特的色泽、风味和卓越的健康益处，具有广阔的市场潜力。然而，PTLs含有独特的化学成分，且缺乏对PTPs加工技术的系统总结，导致其独特品质未能充分展现。与传统绿叶茶产品相比，关于PTPs的知识极为有限，缺乏一个将化学成分、加工技术和健康益处联系起来的系统框架，这在很大程度上限制了PTPs的开发利用。本综述总结了PTLs的化学成分，强调了不同茶叶加工技术的差异及其对PTPs风味品质的影响。还探讨了PTPs潜在的健康益处，并审视了将PTPs纳入食品工业所面临的挑战，为其潜在应用提供了见解。PTLs的化学成分以其独特的多酚类特征为特点，富含花青素、儿茶素、邻甲基儿茶素以及诸如α/β-紫罗兰酮和芳樟醇等香气成分。这种独特的化学成分需要合适的加工方法来最大化其风味品质和促进健康的效果。PTPs具有显著的潜在健康益处，包括抗氧化、抗炎、抗癌、神经保护和抗肥胖作用，主要归因于其多酚成分。此外，PTPs作为天然色素以及在膳食补充剂和茶味饮料等应用中具有巨大潜力。基于这些概述，还概述了关键挑战和未来可能的研究方向，特别是在改进生产技术、系统评估健康益处以及扩大食品应用方面。
