Abstract
Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea.
Highlights
Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing, such as Zijuan tea, Taixiangzi tea (C. sinensis cv.) and so on
This article summarizes the effects of the types and processing methods of purple tea on the quality of purple tea, the discoloration mechanism of purple tea leaves, and the chemical components and physiological activities of purple tea
The author believes that there are mainly the following aspects: (1) The difference of geographical environment has a significant impact on the internal composition of purple tea;(2) Different processing methods lead to great differences in the quality of Purple tea
Summary
Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing, such as Zijuan tea, Taixiangzi tea (C. sinensis cv.) and so on. Purple tea has been widely concerned about its unique economic value due to high content of anthocyanins and special functional activities [1,2,3,4,5]. Compared with other ordinary teas such as Fuding Dabai and high-quality teas in most countries, purple tea has a special color and biological activity. Purple tea has significant research value, but the research on purple tea is still in the exploratory stage [7]. This paper summarizes the varieties of purple tea, the influence of different processing methods on the quality of purple tea, analysis of color change mechanism of purple tea leaf, effects of chemical components and bioactive products of purple tea. The pivotal research direction and new product development are prospected to provide reference for the further research of purple tea
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
