Green Tea Flavor Description Focus on Differences in Green and Brown Flavor Notes Delores H. Chambers, Jeehyun Lee, and Edgar Chambers IV The Sensory Analysis Center Department of Human Nutrition Kansas State University
Tea A beverage made from steeping the leaves of the tea plant, Camellia Sinensis, in hot water Black Tea - leaves are fermented in a specially moist area Oolong Tea leaves are partially fermented Green Tea - leaves are cut and dried without a subsequent fermentation stage
Green Teas Differ Species Camellia Sinensis var. Sinensis Camellia Sinensis var. Assamica Cultivating Environment / Region Differences in harvest times of tea leaves Different processing methods Steamed Roasted (Crushed) Dried Machine Processed Hand Processed
Green Tea Flavor Strong Meaty Smoothly Fragrant Full-bodied Green Fragrantly Fruity Malty Savory Strength Earthy Fragrant Burnt Floral Cucumber-like Popcorn-like Potato Resinous Bitter Refreshing Deep Nutty Fresh Hay-like Seaweed Spicy Fruity Fresh Floral Astringent Metallic Smoky Roasted Grassy-tasting Herbaceous Sweet
Green? Brown? or Both? Green tea has both green and brown flavor notes. Green Vegetative source Brown Terroir Processing
Objectives Clearly differentiate the attributes associated with green and brown notes in green tea. Define and reference flavor attributes
Materials and Method Tea Samples Total 138 green tea samples China (45) India (6) Japan (40) Kenya (3) Korea (32) Sri Lanka (4) Taiwan (4) Tanzania (1) Vietnam (1) Unknown (2) Variation in samples Age of leaf (Very young buds fully grown late season leaves) Different processing methods Newer sample vs. older sample Price (2 to 400 USD per 100 g)
Materials and Method Tea Preparation 6 grams of green tea leaves were placed in a pre-warmed porcelain pot 300 ml 70C water was added Brew for 2 minutes, swirl 10 times Poured through strainer to tea bowl Served in tea cups
Materials and Method Panelists Six highly trained panelists from the Sensory Analysis Center 120 hours general training A minimum of 1200 hours of general sensory testing
Materials and Method Development of Definition Samples were served one at a time No information was given to panel Panelists individually evaluated a green tea sample Panel discussed to reach consensus on descriptors for each sample Panel defined each descriptors Panel suggested potential references
Overall Green Asparagus Beany Brussels Sprouts Celery Green Beans Green Herb-like Mint Parsley Spinach Result and Discussion Description Overall Brown Ashy/Sooty Brown Spice Burnt/Scorched Nutty Tobacco
Result and Discussion Description Overall Green Definition: Sharp, slightly pungent aromatics associated with green plant/vegetable matter, such as asparagus, Brussels sprouts, celery, green beans, parsley, spinach, etc. Reference: Fresh parsley water = 9.0 (flavor) Preparation: 25 gram of fresh parsley, rinse, chop, and add 300 ml of water. Let it sit for 15 minutes. Filter and serve liquid part.
Spinach Result and Discussion Description Definition: The green, slightly musty, earthy aromatics associated with freshly cooked spinach. Reference: Spinach water = 6.0 (flavor) Preparation: Weigh 35g of spinach, rinse, chop. Add 300 ml of water, cover, microwave for 3 minutes on high.
Parsley Result and Discussion Description Definition: The clean fresh green, bitter, pungent aromatics associated with cooked parsley. Reference: Parsley water = 5.5 (flavor) Preparation: Weigh 15g, rinse, chop, put in 300 ml of water, cover, and microwave for 3 minutes on high. Filter and serve liquid part.
Overall Brown Result and Discussion Description Definition: A sharp, caramel, almost burnt aromatic. Reference: Sethness AP100 Caramel color = 7.0 (aroma) Preparation: 4 drops on a cotton ball in a medium snifter, cover
Ashy/Sooty Result and Discussion Description Definition: The light smoky/ashy aroma associated with burning tobacco such as cigarette smoke. Reference: Camel Filter cigarettes (Turkish and Domestic Blend). Filter from smoked cigarette = 7.0 (aroma) Preparation: Place 0.02 gram of smoked filter in a medium snifter. Add 100 ml of water. Cover.
Burnt/Scorched Result and Discussion Description Definition: The somewhat sharp, acrid notes associated with burned or scorched vegetables or grains Reference: FMV Wheat Puffs Cereal = 7.0 (flavor)
Result and Discussion References Product Specific Scale Scale A 15-point numerical scale with half-point increments 0 meaning none 15 meaning extremely strong
Intensity Distribution of Green Attributes Result and Discussion:
Result and Discussion: Intensity Distribution of Brown Attributes
Result and Discussion Chinese Green Tea 45 Green Tea 33 samples Green-related attributes 43 samples Brown-related attributes 2/3 higher Overall Brown intensity Intensity for green-related attributes also low Possibly due to Processing Other options differences in terroir, leaf age, handling after picking Tea preparation method used in this study
Result and Discussion Japanese Green Tea 40 Green Tea 38 samples Green-related attributes 32 samples Brown-related attributes Moderate intensity Overall Green Spinach, parsley, asparagus Low intensity Brown-related flavor Ashy/sooty or Burnt/scorched Exception: Hojicha, Roasted Green Tea
32 Green Tea Result and Discussion Korean Green Tea All the tea had both Green and Brown flavor notes Low intensity for both Overall Green and Brown
Conclusion Flavor descriptions for Green and Brown notes of Green Tea were identified, defined, and referenced. Green Tea can be described objectively by using this set of sensory attributes. This set of descriptions can be used to describe, compare, and differentiate various green tea produced around the world.