Abstract BACKGROUND The impact of areca‐tea intercropping on flavor formation in Hainan Dayezhong white tea was investigated in comparison with monoculture cultivation. Integrated metabolomic, transcriptomic, and electronic sensory analyses were performed on tea samples collected throughout white tea processing. RESULTS In total, 3299 metabolites and 64 446 transcripts were identified, with 18 non‐volatile metabolites distinguished as key biomarkers. The integrated pathway analysis revealed that the shaded microenvironment created by areca palms fundamentally reshaped the metabolic and transcriptomic profiles of fresh tea shoots. Compared to monoculture, intercropping promoted the accumulation of carbohydrates (e.g., rhamnose, fructose) and amino acids, particularly theanine, while enhancing the biosynthesis of flavonoids (including catechins and flavonol glycosides) and caffeine. These compositional differences persisted during withering and drying, with key reactions such as catechin oxidation and flavonol glycoside degradation further modulating the final flavor profile. CONCLUSION Intercropped Hainan Dayezhong white tea developed superior sensory qualities, characterized by pronounced sweetness and a mellower taste due to reduced bitterness and astringency. These findings confirm that intercropping Hainan Dayezhong tea with areca palms is a viable and beneficial agronomic practice, while elucidating the mechanisms that link cultivation systems to final tea quality. © 2026 Society of Chemical Industry.
Ming et al. (Sun,) studied this question.