Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits

Jasmine tea, a further processing tea made by scenting green, black, oolong, or other tea with jasmine flowers, is widely appreciated worldwide for its fragrant aroma, refreshing taste, and beneficial health effects. The production of jasmine tea is a meticulous and complex process that involves chemical reactions, physical adsorption, and flavor interaction effects at the sensory level between jasmine and tea. This paper provides a comprehensive review of the research on the processing technology, characteristic aroma formation, nonvolatile compounds, and health benefits of jasmine tea. The main findings are that the transformation and interaction of volatile and nonvolatile compounds in tea and jasmine flowers during the scenting process provide the distinctive flavor profile of jasmine tea. Therefore, in-depth investigation of the biosynthetic pathways of key flavor compounds is crucial for improving the quality of jasmine tea. Precise regulation of the scenting process is essential for achieving the desired flavor profile. Additionally, jasmine tea contains a wide range of bioactive compounds that offer numerous health benefits, including antioxidant, antidepressant, hypoglycemic, antibacterial, and immunomodulatory effects. This review aims to gain a comprehensive understanding of the importance of jasmine tea processing in optimizing production, improving aroma quality, and increasing its market value and economic potential.