Lee Jeehyun, Chambers Delores H, Chambers Edgar
The Sensory Analysis Center, Kansas State University, Manhattan, Kansas, 66506, USA.
J Sci Food Agric. 2014 May;94(7):1315-24. doi: 10.1002/jsfa.6413. Epub 2013 Nov 7.
Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The aim of this article is to determine what flavor differences exist among a wide range of green teas (n = 138) produced in various countries.
In this study we found that roast-processed teas were mostly responsible for brown-related flavors and steam-processed teas were responsible for green-related flavors. The prices of the green teas did not differentiate the flavors of the samples. Often highly priced green teas were grouped with low-priced green teas from the same manufacturer or country of origin according to their flavor attributes.
Differences in the tea plant varieties or cultivars likely affects flavors in green tea. However, those were not known for many samples in this research and more study will be needed to determine the effects of specific differences in varieties or cultivars.
绿茶可根据其风味特征进行分类。原产国似乎对绿茶的风味有很大影响，这可能是因为每个特定国家广泛使用相似的加工方法，且风味部分取决于加工过程。本文的目的是确定不同国家生产的多种绿茶（n = 138）之间存在哪些风味差异。
在本研究中，我们发现烘焙加工的茶叶主要产生与棕色相关的风味，而蒸青加工的茶叶产生与绿色相关的风味。绿茶的价格并不能区分样品的风味。通常，高价绿茶会根据其风味属性与来自同一制造商或原产国的低价绿茶归为一类。
茶树品种或栽培品种的差异可能会影响绿茶的风味。然而，本研究中许多样品并不清楚这些差异，需要更多研究来确定品种或栽培品种的具体差异所产生的影响。
