Metabolomic Analysis of Tea by UPLC‐IMS‐QTOF Mass Spectrometry and NIR Techniques

Abstract

Teas and infusion-type beverages are popular around the world and have been consumed for millennia. Most popular among them are the dried leaves of Camellia sinensis, a plant traditionally grown in Asia but more recently in other places such as Kenya. Processing the freshly harvested leaves is an artisanal craft which heavily influences the sensorial properties and chemical composition of the final products. The most commonly produced tea types are black and green teas, however, white, yellow, Pu'Erh, and Oolong teas are often likened to fine wines by their appreciators.