Yu Xuena, Di Hongmei, Zhao Yatian, Liu Ruobin, Wang Yiqing, Lu Yuxin, Liang Kehao, Chen Zhifeng, Ma Jie, Guan Zhongrong, Huang Zhi, Tang Yi, Xu Jingyi, Li Huanxiu, Tang Qian, Chen Yiting, Bian Jinlin, Zhang Fen, Sun Bo
College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
College of Biology and Agriculture Technology, Zunyi Normal University, Zunyi 563000, China.
Food Chem X. 2025 May 1;27:102515. doi: 10.1016/j.fochx.2025.102515. eCollection 2025 Apr.
The potential of mustard () leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea production and optimize processing and formulation. Four mustard varieties were evaluated using traditional green tea processing techniques, demonstrating that purple-leaf mustard is an excellent raw material for herbal tea, both in terms of sensory properties and bioactive compounds. Next, eight processing methods for purple-leaf mustard were employed. The mustard leaf tea, processed using a combination of steaming fixation, rolling, and vacuum freeze-drying technology, demonstrated effective preservation of health-promoting compounds while maintaining a desirable flavor profile. Blending mustard leaf tea with Maofeng green tea or Tieguanyin oolong tea further enhanced its aroma and taste. This study developed a novel herbal tea using purple-leaf mustard and provides a reference for producing high-quality herbal teas with a unique flavor profile and health-promoting compounds.
芥菜叶作为凉茶原料的潜力尚未得到探索。本研究旨在评估芥菜叶用于茶叶生产的适用性，并优化加工工艺和配方。采用传统绿茶加工技术对四个芥菜品种进行了评估，结果表明，从感官特性和生物活性化合物方面来看，紫叶芥菜是制作凉茶的优质原料。接下来，对紫叶芥菜采用了八种加工方法。采用蒸青、揉捻和真空冷冻干燥技术相结合加工而成的芥菜叶茶，在保持理想风味的同时，有效保留了有益健康的化合物。将芥菜叶茶与毛峰绿茶或铁观音乌龙茶混合，进一步提升了其香气和口感。本研究开发了一种以紫叶芥菜为原料的新型凉茶，为生产具有独特风味和有益健康化合物的高品质凉茶提供了参考。
