Tea In China Research Articles

Changes of microbial active ingredients and antioxidant capacity during fermentation process of dark tea

Dark tea, a traditional fermented tea in China, is known for its unique flavor and enhanced health potential due to its fermentation process. However, previous studies on the evolution of its active ingredients and antioxidant properties have been limited by inadequate sample collection, single analytical methods, and insufficient data processing. To address these challenges, this study employed a comprehensive strategy to analyze the dynamic changes of active compounds and antioxidant efficacy during dark tea fermentation using refined sampling, diverse assay techniques, and advanced data analysis. A multi-point temporal sampling method was used to capture key stages of fermentation, ensuring comprehensive data. High-Performance Liquid Chromatography (HPLC) and various antioxidant assays (1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), Ferric ion reducing antioxidant power (FRAP)) enabled precise quantification of tea polyphenols, catechins, theaflavins, and thearubigins. Multivariate statistical analysis revealed that tea polyphenols and catechins decreased, theaflavins increased then slightly declined, and thearubigins steadily rose as fermentation progressed. These changes were linked to fluctuations in antioxidant capacity, peaking at around 30 mg/g of phenolic compounds. The study also explored optimizing fermentation to enhance the retention of beneficial components, maximizing antioxidant properties and improving product quality. This research advances the understanding of dark tea fermentation and supports the sustainable development of the dark tea industry.

The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale.

Enshi Yulu tea (ESYL) is the most representative of steamed green tea in China, but its aroma formation in processing is unclear. Thus, the ESYL volatiles during the whole industrial processing were investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. A total of 134 volatiles were identified. Among these, 31 differential volatiles [P < 0.05 and variable importance in projection (VIP) > 1] and 25 key volatiles [relative odor activity value (rOAV) and/or the ratio of each rOAV to the maximum rOAV (ROAV) > 1.0] were screened out, wherein β-ionone and nonanal were the most key odorants. Besides, the sensory evaluation combined with multivariate statistical analysis of volatiles pinpointed spreading, fixation, first drying, and second drying as the key processing steps that have a pronounced influence on the aroma quality of ESYL. Furthermore, the oxidative degradation of unsaturated fatty acids, synthesis of monoterpenes, and degradation of carotenoids were the main metabolic pathway for the formation of key odorants. The study provides comprehensive insights into the volatile characteristics during the industrial processing of ESYL and promote our understanding of the aroma formation in steamed green teas. © 2024 Society of Chemical Industry.

Intelligent identification of picking periods of Lu’an Guapian tea by an indicator displacement colorimetric sensor array combined with machine learning

Lu’an Gua Pian (LAGP) tea is one of the most famous green teas in China. The quality of green tea is related to its picking periods, especially the green tea before Qingming Festival (usually April 6th) is highly praised as precious in the market. In this work, a simple and cheap indicator displacement colorimetric sensor array combined with smartphone was developed to rapidly identify LAGP picked during different picking periods. First, the chemical component contents of LAGP picked before and after Qingming Festival were analyzed. Second, a well-designed colorimetric sensor array was proposed based on the tea component contents differences. Finally, machine learning was used to process the array data taken by a smartphone. By comparison, the accuracy of the best model for the prediction set was 97%. Meanwhile, the multi-channel advantages of the sensing array were demonstrated by an ablation experiment. In addition, the method achieved an AGREE analysis score of 0.88, indicating that it was environmental-friendly.

A study on the interaction between local governments and tea in 19th century China from the perspective of capital theory: Centered on thе Hubei and Hunan region

This study adopts a case study method to investigate the interaction between tea and the local government. From the 18th century to the early 20th century, black tea was an important export commodity of China’s Hubei and Hunan region (两湖地区). The black tea trade between the UK and the Hubei and Hunan region (两湖地区) had driven the rise of black tea cultural capital in the region. The cultural capital of black tea brought economic capital, and the local government increased fiscal revenue by levying likin on tea. The economic capital of black tea transformed into political capital, and the local government could compete with the central government and directly negotiate with foreign governments. To dump products onto China, the British government had to maintain the unity of the Chinese market, choose to ally with the central government and weaken the autonomy of the local government of the Hubei and Hunan region (两湖地区). The local governments turned to seeking support from Russia and developed the brick tea trade. This result led to the gradual inability of the national power represented by the central government to control local governments.

Lightweight CNN combined with knowledge distillation for the accurate determination of black tea fermentation degree

Black tea is the second most common type of tea in China. Fermentation is one of the most critical processes in its production, and it affects the quality of the finished product, whether it is insufficient or excessive. At present, the determination of black tea fermentation degree completely relies on artificial experience. It leads to inconsistent quality of black tea. To solve this problem, we use machine vision technology to distinguish the degree of fermentation of black tea based on images, this paper proposes a lightweight convolutional neural network (CNN) combined with knowledge distillation to discriminate the degree of fermentation of black tea. After comparing 12 kinds of CNN models, taking into account the size of the model and the performance of discrimination, as well as the selection principle of teacher models, Shufflenet_v2_x1.0 is selected as the student model, and Efficientnet_v2 is selected as the teacher model. Then, CrossEntropy Loss is replaced by Focal Loss. Finally, for Distillation Loss ratios of 0.6, 0.7, 0.8, 0.9, Soft Target Knowledge Distillation (ST), Masked Generative Distillation (MGD), Similarity-Preserving Knowledge Distillation (SPKD), and Attention Transfer (AT) four knowledge distillation methods are tested for their performance in distilling knowledge from the Shufflenet_v2_x1.0 model. The results show that the model discrimination performance after distillation is the best when the Distillation Loss ratio is 0.8 and the MGD method is used. This setup effectively improves the discrimination performance without increasing the number of parameters and computation volume. The model’s P, R and F1 values reach 0.9208, 0.9190 and 0.9192, respectively. It achieves precise discrimination of the fermentation degree of black tea. This meets the requirements of objective black tea fermentation judgment and provides technical support for the intelligent processing of black tea.

Effects of polyphenols extracted from Keemun black tea on CYP450s activity and molecular mechanisms.

Keemun black tea (KBT) is a luxurious traditional tea in China that has been commonly consumed because of its superior aroma and special taste. However, the risks remain unknown when KBT is used concomitantly with other drugs or food products. Therefore, we aimed to explore the effect of the tea polyphenols from KBT on the protein and mRNA levels of CYP450 and related mechanisms. The extraction of tea polyphenols from KBT and the content and component analysis of polyphenols were performed. A total of 24 female C57BL/6J mice were given tea polyphenols (0, 75, 150, 300 mg/kg) for 7 days, respectively. Liver tissues were collected 2 h after the last administration. The expression of Cyp3a11, Cyp1a2, Cyp2e1, Cyp2c37, and PXR mRNA was detected by real-time PCR, and the expression of Cyp3a11, Cyp1a2, Cyp2e1, Cyp2c37, and PXR protein was detected by Western blotting. A transient co-transfection reporter gene assay on HepG2 cells was also used to verify the role of PXR in regulating CYP3A4 expression. Our results showed that tea polyphenols from KBT significantly induced the expression of CYP 3A11 and PXR in general, inhibited the expression of Cyp1a2 and Cyp2e1 in general, and significantly inhibited the mRNA expression of Cyp2c37 but induced its protein expression. The reporter gene-transfected cells demonstrated that tea polyphenols could enhance the PXR-mediated transactivation of the CYP3A4 promoter via rifampicin-induction. Meanwhile, tea polyphenols could significantly accelerate CYP3A11/3A4 expression by activating the PXR-CYP3A4 pathway. In conclusion, KBT polyphenols could significantly affect the expression of various subtypes of the Cyp450 enzyme in mice livers via the PXR-CYP450 pathway, suggesting that metabolism-based interactions can occur when they are used in combination with medicines.

“Diminishing returns” in the scaling of leaf area vs. dry mass across 94 teas in China

ABSTRACT The scaling relationship between leaf area and dry mass is commonly employed to balance leaf acquisition and investment strategies. However, the understanding of the scaling of the leaf area and the dry mass in artificially domesticated species is limited, especially in tea. We analyzed the relationships between leaf area and dry mass in 94 tea cultivars across China. Then, we compared the scaling exponent with bamboo (50 species) and trees (252 species) growing under natural conditions. Our results revealed that the leaf area of tea scaled approximately as the 0.76-power with leaf dry mass, which is significantly lower than bamboo (0.86) and trees (1.03). Consequently, it was posited that the growth of the tea leaves may prefer to get more leaf dry mass rather than the expansion of the leaf area due to the long-term influence of artificial domestication.

Concentration and health risk assessment of 16 rare earth elements in six types of tea in China

Rare Earth Elements (REEs) have been implicated in potential health effects. However, the health risk of REE exposure among tea drinkers in China remains poorly understood. This study aimed to characterize the concentration of REEs in different tea categories and evaluate the associated health risks for tea consumers in China. By analyzing the content of 16 REEs in 4326 tea samples from China, the exposure level of REEs to the general population was estimated. The content of these 16 REEs was similar across six types of tea, with oolong tea exhibiting the highest levels. The concentration of light rare earth elements (LREEs) in six types of tea was higher than that of heavy rare earth elements (HREEs). The daily mean and 95th percentile (P95) exposure to REEs from tea for the general population in China were 0.0328 μg/kg BW and 0.1283 μg/kg BW, respectively, which are significantly lower than the temporary acceptable daily dose (tADI). Our findings suggest that REEs from tea do not pose a known health risk to Chinese consumers.

Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions

Taiping Houkui (TPHK) is prevalent green tea in China, its flavor quality is significantly influenced by different production regions. However, the key flavor compounds responsible for these discrepancies remain unclearly. Here, TPHK samples were produced from fresh leaves of ‘Shidacha 2’ cultivar planted in 14 distinct production regions. In 14 TPHK samples, a total of 33 non-volatile compounds were identified and quantified. Partial least-squares discriminant analysis (PLS-DA) reveal that theanine and glutamate were the main umami compounds, caffeine imparted with bitterness, which collectively contributed to the variation in the taste flavor of TPHK across different production regions. Furthermore, the profiles of 51 volatile compounds were determined, integrated PLS-DA with odor activity values of volatiles indicated that linalool (165.7–888.5) and geraniol (11.9–141.4) affecting the floral aroma of TPHK among different production regions. Our findings revealed the critical compounds that contributed to the effect of production regions on flavor quality of TPHK.

Metabolite Profiling and Biological Activity Assessment of Paeonia ostii Anthers and Pollen Using UPLC-QTOF-MS.

Paeonia ostii is an important economic oil and medicinal crop. Its anthers are often used to make tea in China with beneficial effects on human health. However, the metabolite profiles, as well as potential biological activities of P. ostii anthers and the pollen within anthers have not been systematically analyzed, which hinders the improvement of P. ostii utilization. With comprehensive untargeted metabolomic analysis using UPLC-QTOF-MS, we identified a total of 105 metabolites in anthers and pollen, mainly including phenylpropanoids, polyketides, organic acids, benzenoids, lipids, and organic oxygen compounds. Multivariate statistical analysis revealed the metabolite differences between anthers and pollen, with higher carbohydrates and flavonoids content in pollen and higher phenolic content in anthers. Meanwhile, both anthers and pollen extracts exhibited antioxidant activity, antibacterial activity, α-glucosidase and α-amylase inhibitory activity. In general, the anther stage of S4 showed the highest biological activity among all samples. This study illuminated the metabolites and biological activities of anthers and pollen of P. ostii, which supports the further utilization of them.

Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying.

The increasing concerns about health have led to a growing demand for high-quality fried foods. The potential uses of Ligustrum robustum (Rxob.) Blume, a traditional tea in China, as natural additives to enhance the quality of starchy food during frying was studied. Results indicated that L. robustum polyphenols extract (LREs) could improve the quality of fried starchy food, according to the tests of color, moisture content, oil content, texture property, and volatile flavor. The in vitro digestion results demonstrated that LRE reduced the final glucose content from 11.35±0.17 to 10.80±0.70mmol/L and increased the phenolic content of fried starch foods from 1.23±0.04 to 3.76±0.14mg/g. The appearance and polarizing microscopy results showed that LRE promoted large starch bulges on the surface of fried starchy foods. Meanwhile, X-ray diffraction results showed that LRE increased the intensity of characteristic diffraction peak of fried starch with a range of 21.8%-28%, and Fourier transform infrared results showed that LRE reduced the damage to short-range order structure of starch caused by the frying process. In addition, LRE increased the aggregation of starch granules according to the SEM observation and decreased the enthalpy of starch gelatinization based on the differential scanning calorimetry results. The present results suggest that LREs have the potential to be utilized as a natural additive for regulating the quality of fried starchy food in food industries. PRACTICAL APPLICATION: The enhancement of L. robustum polyphenols on the quality of starchy food during frying was found, and its mechanisms were also explored. This work indicated that L. robustum might be used as a novel economic natural additive for producing high-quality fried foods.

An integrated network pharmacology approach reveals that Ampelopsis grossedentata improves alcoholic liver disease via TLR4/NF-κB/MLKL pathway

BackgroundAlcohol-related liver damage is the most prevalent chronic liver disease, which creates a heavy public health burden worldwide. The leaves of Ampelopsis grossedentata have been considered a popular tea and traditional herbal medicine in China for more than one thousand years, and possess anti-inflammatory, antioxidative, hepatoprotective, and antiviral activities. PurposeWe explored the protective effects of Ampelopsis grossedentata extract (AGE) against chronic alcohol-induced hepatic injury (alcoholic liver disease, ALD), aiming to elucidate its underlying mechanisms. MethodsFirstly, UPLC-Q/TOF-MS analysis and network pharmacology were used to identify the constituents and elucidate the potential mechanisms of AGE against ALD. Secondly, C57BL/6 mice were pair-fed the Lieber-DeCarli diet containing either isocaloric maltodextrin or ethanol, AGE (150 and 300 mg/kg/d) and silymarin (200 mg/kg) were administered to chronic ethanol-fed mice for 7 weeks to evaluate the hepatoprotective effects. Serum biochemical parameters were determined, hepatic and ileum sections were used for histologic examination, and levels of inflammatory cytokines and oxidative stress in the liver were examined. The potential molecular mechanisms of AGE in improving ALD were demonstrated by RNA-seq, Western blotting analysis, and immunofluorescence staining. ResultsTen main constituents of AGE were identified using UPLC-Q/TOF-MS and 274 potential ALD-related targets were identified. The enriched KEGG pathways included Toll-like receptor signaling pathway, NF-κB signaling pathway, and necroptosis. Moreover, in vivo experimental studies demonstrated that AGE significantly reduced serum aminotransferase levels and improved pathological abnormalities after chronic ethanol intake. Meanwhile, AGE improved ALD in mice by down-regulating oxidative stress and inflammatory cytokines. Furthermore, AGE notably repaired damaged intestinal epithelial barrier and suppressed the production of gut-derived lipopolysaccharide by elevating intestinal tight junction protein expression. Subsequent RNA-seq and experimental validation indicated that AGE inhibited NF-κB nuclear translocation, suppressed IκB-α, RIPK3 and MLKL phosphorylation and alleviated hepatic necroptosis in mice. ConclusionIn this study, we have demonstrated for the first time that AGE protects against alcoholic liver disease by regulating the gut-liver axis and inhibiting the TLR4/NF-κB/MLKL-mediated necroptosis pathway. Therefore, our present work provides important experimental evidence for AGE as a promising candidate for protection against ALD.

Ultrasound-assisted complex enzyme extraction, structural characterization, and biological activity of polysaccharides from Ligustrum robustum

Ligustrum robustum is one of the traditional teas in China with a long history of drinking and medicinal use. Through Response surface optimization, the yield of polysaccharides extracted by ultrasonic-assisted complex enzyme (UAE-EN) method was increased to 14.10 ± 0.56 %. Neutral homogeneous polysaccharide (LRNP) and acidic homogeneous polysaccharide (LRAP-1, LRAP-2, LRAP-3) from L. robustum were purified. The molecular weights of them were 5894, 4256, 4621 and 3915 Da. LRNP was composed of glucose (Glc), galactose (Gal), arabinose (Ara) with molar percentage of 24.97, 42.38 and 30.80. Structure analysis revealed that the backbone of LRNP consisted of 1,5-linked α-Araf, 1,4-linked β-Galp, 1,6-linked β-Galp, and 1,4-linked β-Glcp with the branches of 1,2-linked α-Araf, 1,3-linked α-Araf, 1,3-linked β-Glcp and 1,6-linked β-Galp residues, some terminal residues of α-Araf, β-Glcp and α-Galp were also included. In vitro experiments showed that the four polysaccharides possessed excellent antioxidant, antitumor and hypoglycemic activities. LRNP possessed the protective effect against oxidative stress. The studies provide a basis for further exploitation of L. robustum.

Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry.

Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.

Quality Detection and Grading of Rose Tea Based on a Lightweight Model.

Rose tea is a type of flower tea in China's reprocessed tea category, which is divided into seven grades, including super flower, primary flower, flower bud, flower heart, yellow flower, scattered flower, and waste flower. Grading rose tea into distinct quality levels is a practice that is essential to boosting their competitive advantage. Manual grading is inefficient. We provide a lightweight model to advance rose tea grading automation. Firstly, four kinds of attention mechanisms were introduced into the backbone and compared. According to the experimental results, the Convolutional Block Attention Module (CBAM) was chosen in the end due to its ultimate capacity to enhance the overall detection performance of the model. Second, the lightweight module C2fGhost was utilized to change the original C2f module in the neck to lighten the network while maintaining detection performance. Finally, we used the SIoU loss in place of the CIoU loss to improve the boundary regression performance of the model. The results showed that the mAP, precision (P), recall (R), FPS, GFLOPs, and Params values of the proposed model were 86.16%, 89.77%, 83.01%, 166.58, 7.978, and 2.746 M, respectively. Compared with the original model, the mAP, P, and R values increased by 0.67%, 0.73%, and 0.64%, the GFLOPs and Params decreased by 0.88 and 0.411 M, respectively, and the speed was comparable. The model proposed in this study also performed better than other advanced detection models. It provides theoretical research and technical support for the intelligent grading of roses.

Leaf Spot caused by Alternaria tenuissima on Rhamnella franguloides in China.

The small tree species Rhamnella franguloides, belonging to the genus Rhamnella in the tribe Rhamneae Hook. f. of Rhamnaceae (Hauenschild et al. 2016), is an important medicinal plant commonly used for making tea in China. In August 2023, leaf spot symptoms were observed on R. franguloides in Shangyao county, Yantai, Shandong, China, with a disease incidence of 45-65%. Initially appearing as small dark brown spots on the tip lesions, they later expanded and merged into irregular-shaped brown necrotic lesions with yellowish halos. To isolate pathogen, 20 symptomatic tissue fragments (5 × 5 mm) from ten sampling randomly plants were surface sterilized, placed on potato dextrose agar (PDA) plates, and incubated at 25°C in darkness for 3 days to obtain colonies.10 purified isolates with similar morphological characteristics were obtained by single-spore isolation from the colonies. The representative isolate MR13 was chosen for morphological and molecular analysis. The colonies On PDA medium initially appear as a circular yellow-brown ring with white round margins, ultimately turning into olive green with fluffy aerial hyphae. The conidiophores displayed brown pigmentation, solitary or branched, producing abundant short chains of conidia. The conidia were typically obclavate to obpyriform or ellipsoid in shape, 22.5-64.5 × 12.5-23.6μm in size, with a short conical beak at the apex, zero to three longitudinal septa and one to five transverse septa. Based on cultural and morphological characteristics, the fungus was identified as Alternaria spp (Simmons 2007). Due to morphological traits, five genes (the internal transcribed spacer [ITS], actin [ACT], plasma membrane ATPase [ATP], Alternaria major allergen [Alt a1] and histone 3 [H3]) form MR13 were amplified using primer pairs ITSI / ITS4, ACTDF1/R1, ATPDF1 / ATPDRI, Alt-for / Alt-rev, and H3-1a/1b, respectively (Hong et al. 2005; Lawrence et al. 2013; Lousie and Donaldson 1995). BLASTn analysis failed to confirm the identification of MR13 species based on ITS, ACT, ATP and Alt a1(ITS, OR668512; ACT, OR676918; ATP, OR676917; Alt a1, OR676919). The phylogenetic tree showed that it was closely related to Alternaria alternate, A. tenuissima, and A. destruens. The H3 sequence (OR676920) exhibited 100% similarity to A. tenuissima (OR485421). The phylogenetic tree constructed solely with H3 further confirmed MR13 as A. tenuissima. Pathogenicity tests were conducted by introducing the fungus onto healthy R. franguloides leaves in the field. Fifty leaves (five per plant) were treated with a 20ml suspension containing around 1x10^4 spores/ml, while an equal number of control samples were sprayed with distilled water. Transparent plastic bags were used to cover the treated leaves for 48 hours and maintain humidity. After fourteen days of inoculation, consistent leaf spotting symptoms were observed. In contrast, the control leaves showed no sign of infection. The fungal pathogen was successfully reisolated and identified as A. tenuissima through morphological and sequence analysis, fulfilling Koch's postulates. To our knowledge, this is the first report of A. tenuissima causing leaf spot disease on R. franguloides in China. Identifying the disease's causal agent is crucial for developing effective management strategies.

First report of Diaporthe eres causing leaf blight on vine tea in China

First report of <i>Diaporthe eres</i> causing leaf blight on vine tea in China

Improving the geographical traceability of tea in China based on stable isotope ratios

Improving the geographical traceability of tea in China based on stable isotope ratios

Explore the active ingredients and potential mechanism of action on Actinidia arguta leaves against T2DM by integration of serum pharmacochemistry and network pharmacology

BackgroundActinidia arguta leaves (AAL) are traditionally consumed as a vegetable and as tea in folk China and Korea. Previous studies have reported the anti-diabetic effect of AAL, but its bioactive components and mechanism of action are still unclear. Aim of the studyThis study aims to identify the hypoglycemic active components of AAL by combining serum pharmacochemistry and network pharmacology and to elucidate its possible mechanism of action. MethodsFirstly, the effective components in mice serum samples were characterized by UPLC-Q/TOF-MSE. Furthermore, based on these active ingredients, network pharmacology analysis was performed to establish an “H-C-T-P-D” interaction network and reveal possible biological mechanisms. Finally, the affinity between serum AAL components and the main proteins in the important pathways above was investigated through molecular docking analysis. ResultsSerum pharmacochemistry analysis showed that 69 compounds in the serum samples were identified, including 23 prototypes and 46 metabolites. The metabolic reactions mainly included deglycosylation, dehydration, hydrogenation, methylation, acetylation, glucuronidation, and sulfation. Network pharmacology analysis showed that the key components quercetin, pinoresinol diglucoside, and 5-O-trans-p-coumaroyl quinic acid butyl ester mainly acted on the core targets PTGS2, HRAS, RELA, PRKCA, and BCL2 targets and through the PI3K-Akt signaling pathway, endocrine resistance, and MAPK signaling pathway to exert a hypoglycemic effect. Likewise, molecular docking results showed that the three potential active ingredients had good binding effects on the five key targets. ConclusionThis study provides a basis for elucidating the pharmacodynamic substance basis of AA against T2DM and further exploring the mechanism of action.

Near-infrared spectroscopy combined with fuzzy fast pseudoinverse linear discriminant analysis to discriminate mee tea grades

Mee tea, one of the major types of green tea in China, is often used for export because of its elegant appearance, high fragrance and strong taste. However, the quality of tea differs greatly due to the difference in raw material selection and production technology level. In order to accurately and quickly differentiate different grades of Mee tea, fuzzy fast pseudoinverse linear discriminant analysis (FFPLDA) was proposed based on fast pseudoinverse linear discriminant analysis (FPLDA) for extracting discriminant information from near-infrared (NIR) spectra. Firstly, NIR spectra of Mee tea samples were acquired, and then they were preprocessed by multiplicative scatter correlation (MSC). Secondly, the compression of data was achieved by principal component analysis (PCA). Thirdly, linear discriminant analysis (LDA), FPLDA, FFPLDA and fuzzy Foley-Sammon transformation (FFST) were respectively performed to retrieve discriminant information from NIR data. Finally, the K-nearest neighbor (KNN) was utilized to classify Mee tea grades. In this study, experimental results showed that the accuracy of FFPLDA was higher than that of LDA, FFST and FPLDA. Therefore, NIR spectroscopy coupled with FFPLDA and KNN has a good effect in discrimination of Mee tea grades and also a great application potential.