HIGHLIGHTS
SUMMARY
Based on the different sensory, flavor, and processing procedures of tea products, tea can be classified into oolong tea, black tea, yellow tea, dark tea, white tea, or green tea. The flavonoid glycosides, a subcategory of the flavonoid chemical family and a third of all tea polyphenols, are also the important contributing components of this astringent flavor transformation process in white tea. The flavonoid glycosides, the main components of which include flavone glycosides, flavonol glycosides as well as their derivatives, mainly exist in the form of O-glycosides with a glycoside moiety at the . . .
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