Fresh tea leaves (Camellia sinensis (L.) O. Kuntze) are processed by various techniques to produce different types of tea. The most common way to classify tea types is based on the similarities in processing methods resulting in the five commonly recognized tea types: white, green, oolong, black, and pu-erh teas. The differences in the degree and nature of fermentation of tea leaves lead to different chemical changes depending on the processing method. Understanding the phytochemical profile of differently processed tea is important, as tea types classified by processing methods are currently not well defined because the chemical parameters for these tea types are still not established. Therefore, any significant characteristics found for a tea type due to processing may be helpful in defining tea types. However, the evidence on the impact of tea processing on phytochemical profile and contents in differently processed tea is currently unclear. Therefore, this review aims to examine (1) the processing techniques of white, green, oolong, black, and pu-erh tea, (2) the impact of tea processing on tea phytochemicals, and (3) the key characteristics associated with the phytochemical profiles of differently processed tea.

中文翻译：

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不同加工茶的植物化学特征：综述

新鲜茶叶（Camellia sinensis）(L.) O. Kuntze) 通过各种技术加工生产不同类型的茶。最常见的茶类分类方法是基于加工方法的相似性，从而产生五种公认的茶类：白茶、绿茶、乌龙茶、红茶和普洱茶。茶叶发酵程度和性质的不同，会导致不同的加工方法产生不同的化学变化。了解不同加工茶的植物化学特征很重要，因为目前尚未明确定义按加工方法分类的茶类型，因为这些茶类型的化学参数仍未确定。因此，由于加工而发现的茶类型的任何重要特征都可能有助于确定茶类型。然而，关于茶叶加工对不同加工茶叶中植物化学成分和含量影响的证据目前尚不清楚。因此，本综述旨在研究 (1) 白茶、绿茶、乌龙茶、红茶和普洱茶的加工技术，(2) 茶叶加工对茶叶植物化学物质的影响，以及 (3) 与茶叶相关的关键特征。不同加工茶的植物化学特征。