Investigation of the quality of <i>Lu'an Guapian</i> tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics.

And only L-targinine and L-glutamic acid belonged to MEblue, while L-targinine and L-glutamic acid did not exhibit a clear trend based on the heat map analysis.

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In terms of taste intensity, the bitterness (R 2 = 0.519) and astringency (R 2 = 0.412) intensities of LAGP teas exhibited a decreasing trend during GRP ( Fig. 1 G-H).

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Three modules exhibited highly significant correlations with the harvest date.

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