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		<title>Aged Wuyi Rock Tea Reveals a Hidden Chemical Rebalancing During Years of Storage</title>
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		<pubDate>Mon, 12 Oct 2026 02:57:23 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[catechins]]></category>
		<category><![CDATA[food chemistry]]></category>
		<category><![CDATA[gallic acid]]></category>
		<category><![CDATA[Metabolomics]]></category>
		<category><![CDATA[oolong tea]]></category>
		<category><![CDATA[polyphenols]]></category>
		<category><![CDATA[quality assessment]]></category>
		<category><![CDATA[Rougui]]></category>
		<category><![CDATA[tea aging]]></category>
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		<category><![CDATA[UHPLC-MS/MS]]></category>
		<category><![CDATA[Wuyi rock tea]]></category>
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					<description><![CDATA[A decade-spanning metabolomics study of Wuyi rock tea Rougui reveals stage-wise polyphenol remodeling and a dramatic enrichment of gallic acid during long-term storage.]]></description>
		
		
		
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