2024
DOI: 10.3390/plants13162206
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Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas

Lixuan Zhang,
Chengzhe Zhou,
Cheng Zhang
et al.

Abstract: Wuyi Rock Tea (WRT) is cherished for its exceptional “rock flavor” and its quality shows obvious regional differences. However, the flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear. Here, the Camellia sinensis var. sinensis cv. ‘Rougui’ and ‘Shuixian’, two quintessential cultivars for making WRT, planted in Zhengyan, Banyan, at high elevations, and Waishan production areas were used to make PWRTs. We conducted a comprehensive comparison of the sensory attr… Show more

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