Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.

Although mature leaves tend to contribute to higher aroma ( Chenyang et al., 2022 ), it was reported that along with the tea leaves maturation, the concentration of catechin, epicatechin gallate, and epigallocatechin gallate showed an increasing trend while epicatechin and epigallocatechin showed reverse trend, which would lead to pale and bitter taste ( Samanta, Kotamreddy, Ghosh, & Mitra, 2017 ), which was adverse to the whole flavor and quality of tea.

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