Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea.

Food Chem X · 2026 · PMC12861302 · PMID 41630886

Europe PMC DOI

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showed a trendno p-value reported

The caffeine content in FDT showed a trend of increasing and then decreasing after refiring, with the highest caffeine content (5.97%) observed at 90 °C ( Fig. 7 C).

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an increasing trendno p-value reported

The content of total free amino acids showed an increasing trend in refired tea at temperatures below 100 °C ( Fig. 7 F), rising from 2.39% in the Control group to 3.05% at 90 °C.

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