The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (<i>Camellia sinensis</i>) during Long-Term Storage.

The total amino acid content demonstrated a dynamic pattern characterized by an initial increase followed by a subsequent decrease during the storage period, revealing highly significant variations related to storage time ( p < 0.01).

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The a* of the dry tea consistently exhibited positive values, showcasing an increasing trend with storage year and eventually registering a 66.37% increase.

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The total content of free amino acids ranged from 24.68 to 53.34 mg/g, showing an initial increase followed by a decreasing trend with an increase in storage years.

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