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Valorization of tea stems: Dynamic changes in volatile and non-volatile components via Tencha processing.

Zixin Ni1, Yiqin Chen1, Hongjing Pan1

  • 1Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.

Food Chemistry
|January 20, 2026
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Summary

Discarded tea stems can be a valuable resource, developing enhanced umami and sweetness during processing. This study reveals key chemical and sensory changes, highlighting their potential for new tea products.

Keywords:
Aroma recombinationNon-volatile metabolitesSensory analysisTea stemsTencha processingVolatile compounds

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Area of Science:

  • Food Science
  • Agricultural Chemistry
  • Sensory Science

Background:

  • Tea stems are an underutilized byproduct of tea production.
  • They possess unique flavor profiles that are not well-understood.
  • Processing tea stems may unlock their potential as a novel food ingredient.

Purpose of the Study:

  • To investigate the chemical and sensory changes in tea stems during processing.
  • To evaluate the potential of processed tea stems as a raw material for new food products.
  • To identify key volatile compounds responsible for the aroma of processed tea stems.

Main Methods:

  • Non-targeted metabolomics and sensomics analyses were employed.
  • Techniques included quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), and liquid chromatography-mass spectrometry (LC-MS).
  • Aroma recombination and omission experiments were conducted to identify key aroma contributors.

Main Results:

  • Processed tea stems showed increased umami and sweetness, with decreased bitterness compared to tea leaves.
  • Significant changes in non-volatile compounds were observed, including decreased catechins and caffeine, and increased flavonoids, dipeptides, and glycosylated derivatives.
  • Key volatile compounds like damascenone, cedrol, and 1-(2-furanyl)-1-pentanone increased or newly appeared, contributing to the characteristic aroma.

Conclusions:

  • Tea stems can be transformed into a valuable resource through processing.
  • The study identified specific chemical markers associated with improved sensory attributes.
  • Processed tea stems show significant potential for developing novel tea-based products with desirable flavor profiles.