Fig. 1: Taste and aroma intensity of tea infusions. | npj Science of Food

Fig. 1: Taste and aroma intensity of tea infusions.

From: Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons

Fig. 1: Taste and aroma intensity of tea infusions.

a Taste evaluation of four grades of YCFS-S. b Aroma evaluation of four grades of YCFS-S. c Taste evaluation of four grades of YCFS-A. d Aroma evaluation of four grades of YCFS-A. The dark purple circle denotes grade A; the pink circle, grade B; the orange circle, grade C; and the blue circle, grade D. e Sensory evaluation of YCFSs.

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