Tagged: metabolomics

The Grade on the Bag Predicts Less Than the Season Does

A December 2025 study built the first flavor wheel ever made for Yongchun Foshou oolong and found season, not the printed grade, decides most of its aroma and polyphenol chemistry. Grade's real, narrower job is deciding how much umami survives into the cup.

Five Minnan Oolong Cultivars, Told Apart by Their Chemistry

Tieguanyin can mean a specific tea plant or a broad commercial product name, so a bag labeled that way answers nothing on its own. A new metabolomics study profiles five Minnan cultivars instead, and one of them carries three aroma compounds detected in none of the other four.