Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (<i>Camellia sinensis</i>) for the Formation of Special Taste Characteristics.

Five of these groups, encompassing amino acids and derivatives, tannins, alkaloids, organic acids, and lipids, exhibited an increasing trend in their content.

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Further analysis of the trends in the intensity of the five taste characteristics during the processing of Rougui revealed ( Figure 4 B) that the intensity of the sweetness, bitterness, and astringency of the tea showed a decreasing trend as the processing process progressed, while the intensity of the mellowness, fresh and brisk taste, and aroma showed an increasing trend.

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