Advances in Tea Chemistry

<p><span style=color: rgba(23 43 77 1)>Tea the traditional and magical Chinese beverage made from </span><em style=color: rgba(23 43 77 1)>Camellia sinensis</em><span style=color: rgba(23 43 77 1)> has been recognized as the most popular of the top three non-alcoholic beverages (i.e. tea coffee and cocoa) coming second only to water due to its enchanting flavor and numerous healthcare benefits. There are too many stories to tell about the processing and storage of tea products the formation and release of tea flavors the extraction and utilization of tea ingredients as well as the innovation and development of tea industry. These also are what we interested in thus the Special Issue is launched here.</span></p>