{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,7]],"date-time":"2026-11-07T11:43:18Z","timestamp":1794051798178,"version":"4.8.0"},"reference-count":57,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T00:00:00Z","timestamp":1786924800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Project of Zhejiang University Longquan Innovation Center","award":["ZJDXLQCXZCJBGS20240011"],"award-info":[{"award-number":["ZJDXLQCXZCJBGS20240011"]}]},{"award":["ZJDXLQCXZCJBGS20240011"],"award-info":[{"award-number":["ZJDXLQCXZCJBGS20240011"]}],"id":[{"id":"https:\/\/ror.org\/00a2xv884","id-type":"ROR","asserted-by":"publisher"}]},{"name":"the \u2018Pioneer\u2019 and \u2018Leading Goose\u2019 R&amp;D Program of Zhejiang","award":["2025C04030"],"award-info":[{"award-number":["2025C04030"]}]},{"name":"Huzhou Municipal Science and Technology Program Project","award":["2025GY044"],"award-info":[{"award-number":["2025GY044"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Flavored teas have gained popularity because they combine sensory appeal with potential health benefits. Ganoderma lucidum (GL) is a promising functional beverage ingredient owing to its high medicinal value. However, its strong fungal off-flavor and bland taste limit consumer acceptance. Yellow tea (YT), characterized by a mild-sweet aroma and mellow mouthfeel developed during sealed yellowing, provides a suitable matrix for moderating the sensory defects of GL. This study designed a blend-brewing strategy, optimizing the YT to GL ratio (2:3, w\/w) and comparing covered (CB), standard (SB), and open-topped brewing (OB) methods. SB achieved the most balanced sensory profile. In contrast, CB intensified bitterness and astringency, which were associated with higher concentrations of EGCG, gallic acid, and theobromine, whereas OB produced a relatively flat taste because of insufficient extraction. Brewing also reshaped self-assembled nanoparticles, with CB inducing pronounced aggregation and SB yielding a broader size distribution, smoother surfaces, and more balanced colloidal proteins, catechins, and caffeine. Removing nanoparticles substantially decreased infusion mellowness, supporting a contribution of the NP-enriched fraction to mouthfeel. These findings demonstrate that Ganoderma lucidum yellow tea (GY) blending and brewing method modulate sensory quality through chemical extraction and colloidal nanoparticle organization, providing a practical strategy to improve Ganoderma lucidum palatability and develop functional tea beverages.<\/jats:p>","DOI":"10.3390\/foods15162876","type":"journal-article","created":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T16:35:08Z","timestamp":1786984508000},"page":"2876","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Blend-Brewing Optimization of Ganoderma lucidum Yellow Tea: Improving Palatability by Regulating Compound Release and Nanoparticle Assembly"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-3786-2337","authenticated-orcid":false,"given":"Anran","family":"Yan","sequence":"first","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weiyi","family":"Kong","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyu","family":"Feng","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ning","family":"Tang","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fangyuan","family":"Fan","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7995-6168","authenticated-orcid":false,"given":"Ping","family":"Chen","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Binggan","family":"Lou","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Rice Biology and Breeding, Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiang","family":"Chu","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruili","family":"Zhang","sequence":"additional","affiliation":[{"name":"Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"146058","DOI":"10.1016\/j.foodchem.2025.146058","article-title":"Blending coffee white tea with flower flavor rooibos to mask the burnt flavor","volume":"493","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"ref_2","first-page":"89","article-title":"Preparation and Antioxidant Activity of a Functional Beverage from Ganoderma lucidum and White Tea","volume":"33","author":"Li","year":"2012","journal-title":"Food Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1615\/IntJMedMushrooms.2018025833","article-title":"Novel kombucha beverage from lingzhi or reishi medicinal mushroom, Ganoderma lucidum, with antibacterial and antioxidant effects","volume":"20","author":"Sknepnek","year":"2018","journal-title":"Int. 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