Abstract: In the processing of tea beverage, sterilization is a crucial step to ensure its quality and safety. Compared with traditional thermal sterilization, non-thermal physical sterilization technology achieves microbial inactivation and growth inhibition through non-heating mechanisms, effectively circumventing the problem of quality deterioration caused by traditional thermal sterilization, thereby preserving the natural color, flavor, and nutritional components of beverage. Based on the maturity and the current status of the application of different non-thermal physical sterilization technologies in tea beverage, this review classifies them into three major categories: those that have found industrial application (ultra-high pressure sterilization and membrane filtration sterilization), those that are at the stage of basic research (radiation, high-voltage pulsed electric field, microwave, ultrasonic, pulsed intense light, and low-temperature plasma sterilization), and those that are under-investigated (pulsed magnetic field sterilization). This article systematically elucidates the sterilization mechanisms and characteristics of various non-thermal technologies, comprehensively analyzes recent progress in the application of various non-thermal sterilization technologies in tea beverage processing, and critically evaluates their advantages and limitations. This paper aims at providing a theoretical basis for the industrial application of non-thermal physical sterilization technologies in tea beverage manufacturing, but also expand their application scope in the food industry.

Key words: tea beverages; non-thermophysical sterilization technology; microorganisms; beverage quality; safety