Influence of Key Processes on the Aroma Formation of Cicada Black Tea

Cicada black tea is made from Empoasca onukii-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in volatile components during processing, remain unclear. This study focused on the withering and fermentation stages, which most significantly affect the quality of black tea, to systematically investigate cicada black tea aroma formation. Ninety volatile compounds were identified, among which 12 key volatiles significantly contributed to the aroma characteristics. During withering, floral and fruity aromas were enhanced. Fermentation primarily intensified honey-like and sweet notes, which were mainly regulated by carotenoid-derived volatiles with low odor thresholds, such as β-Damascenone. Withering to a moisture content of 55% (17 h) and fermenting for 5 h comprised the optimal processing parameters to achieve the best aroma attributes. These insights into the mechanism of Cicada black tea aroma formation will lead to improved processing techniques to enhance its unique flavor.