VIII. Flavor of tea

Abstract

Abstract Abstract Tea flavor is unique among various beverages, and flavor is the most important factor in determining tea quality. Accordingly, the market price of tea is based on its flavor. The term flavor involves both taste (nonvolatile compounds) and aroma (volatile compounds). Compounds which contribute to characteristic tea taste are poly‐phenolic compounds, amino acids, caffeine, etc. Very complicated mixtures of volatile compounds, such as terpenoids, alcohols, car‐bonyl compounds, etc., contribute to characteristic tea aromas. These compounds are discussed.