Nan Huang

Effects of Brewing Temperature and Time on the Quality Attributes and Chemical Profiles of Cyclocarya paliurus Tea Infusions

Brewing temperature and duration jointly modulate the sensory perception, functional properties, and chemical composition of herbal tea infusions, yet their integrated effects on Cyclocarya paliurus tea remain poorly understood. Here, cold-brewed (4 °C) and hot-brewed (90 °C) C....