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<p><i>Camellia sinensis</i> var. <i>assamica</i> (CSA), a premium tea cultivar native to Yunnan, China, produces high-quality aged tea trees with unique flavor characteristics. Although previous studies have revealed the basic flavor composition of Pu’er green tea, the regulatory effects of seasonal variation on flavor compound biosynthesis in CSA aged tea leaves remain unclear. This study therefore aimed to clarify how seasonal changes (spring/summer/autumn) and spring-harvested aged tea tree leaves (165-year-old) jointly regulate the formation of flavor compounds in CSA green tea processed by standardized roasting. Metabolomic profiling via UPLC-ESI–MS/MS and GC–MS identified 1462 non-volatile and 703 volatile metabolites. We found that flavor compounds were strongly regulated by sugars, lipids, and amino acids, with roasting critically shaping their final profiles. Leaves of spring-harvested aged tea trees exhibit the highest levels of sugars, lipids, and volatile compounds, yet contain lower amounts of amino acids, which accounts for their distinctive sweet-aroma sensory profiles. These results decode seasonal flavor variations and the quality formation mechanism of spring-harvested aged tea tree leaves at the molecular level, offering novel foundational insights for quality improvement of Pu’er green tea.</p>

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Metabolomic dynamics of flavor compound synthesis in Pu’er green tea produced from Camellia sinensis var. assamica under seasonal variation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月3日

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  • Yuchen Wang,
  • Ling Zhu,
  • Sisi Liu,
  • Lili Ye,
  • Dongsheng Li,
  • Fan Gong

摘要

Camellia sinensis var. assamica (CSA), a premium tea cultivar native to Yunnan, China, produces high-quality aged tea trees with unique flavor characteristics. Although previous studies have revealed the basic flavor composition of Pu’er green tea, the regulatory effects of seasonal variation on flavor compound biosynthesis in CSA aged tea leaves remain unclear. This study therefore aimed to clarify how seasonal changes (spring/summer/autumn) and spring-harvested aged tea tree leaves (165-year-old) jointly regulate the formation of flavor compounds in CSA green tea processed by standardized roasting. Metabolomic profiling via UPLC-ESI–MS/MS and GC–MS identified 1462 non-volatile and 703 volatile metabolites. We found that flavor compounds were strongly regulated by sugars, lipids, and amino acids, with roasting critically shaping their final profiles. Leaves of spring-harvested aged tea trees exhibit the highest levels of sugars, lipids, and volatile compounds, yet contain lower amounts of amino acids, which accounts for their distinctive sweet-aroma sensory profiles. These results decode seasonal flavor variations and the quality formation mechanism of spring-harvested aged tea tree leaves at the molecular level, offering novel foundational insights for quality improvement of Pu’er green tea.