Increased Oxygen Treatment in the Fermentation Process Im-proves the Taste and Liquor Color Qualities of Black Tea

Abstract

Black tea is a globally popular beverage, whose unique flavor and color are attributed to the fer-mentation process, during which polyphenols undergo enzymatic oxidation to form key pigments such as theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). This study investigated the effects of increased oxygen treatment during fermentation on the sensory and chemical qualities of Congou black tea. Fresh tea leaves (variety "Fuyun 6") were subjected to four oxygen treatments: 0 h (CK), 1 h (TY-1h), 2 h (TY-2h), and 3 h (TY-3h), with oxygen supplied at 8.0 L/min. Sensory evaluation revealed that oxygen-treated samples exhibited tighter and darker appearances, redder liquor, thicker taste, and sweeter aroma compared to CK. Chromatic analysis showed significant increases in redness (a*) and luminance (L*), alongside reduced yellowness (b*), indicating en-hanced liquor color. Chemical analyses demonstrated elevated levels of TFs, TRs, and TBs in oxygen treatments, with TRs showing the most pronounced increase. Non-targeted metabolomics identified 2318 non-volatile and 761 volatile metabolites, highlighting upregulated flavonoids, phenolic acids, and lipids, and downregulated catechins and tannins, which collectively contributed to improved taste and aroma. Optimal results were achieved with 2–3 h of oxygen treatment, balancing pigment formation and sensory quality. These findings can provide a scientific basis for optimizing oxygen conditions in black tea fermentation to improve product quality.