This study examines how water quality affects the sensory attributes and fluoride dissolution of Shaanxi Fuzhuan tea. Using seven different water samples, the physicochemical properties of the water, along with the sensory quality, chemical composition, and fluoride dissolution of the brewed tea, were tested and analyzed for correlation. The results showed significant differences in the physicochemical properties of different water types, which had a significant impact on the sensory quality of Fuzhuan tea. Fuzhuan tea brewed with mineral water had the best quality, with a strong and pure aroma, a mellow and smooth taste, and a distinct golden flower aroma. Significant differences were found in the chemical composition and fluoride dissolution of tea brewed with different water types. The total polyphenol extraction was strongly negatively correlated with conductivity, while total fluoride dissolution was strongly positively correlated with conductivity. Based on comprehensive sensory evaluation and fluoride safety considerations, it is better to use mineral water with weak alkalinity, low conductivity, and low metal ion content to brew Shaanxi Fuzhuan tea.

This study aims to develop a scientific and systematic sensory flavor wheel for matcha. The evaluation included visual and tactile assessment of the appearance and liquor color, as well as olfactory and gustatory analysis. Using quantitative descriptive analysis (QDA), the aroma and taste attributes of 51 matcha samples from various cultivars and regions were quantitatively assessed, resulting in the establishment of 52 flavor descriptors. The results show that the most typical aroma characteristics of matcha are fresh and seaweed-like notes, while green grass,roasted, and sweet umami aromas are also commonly observed. In terms of taste, a matcha flavor evaluation framework was constructed based on eight texture-related dimensions—such as concentration, thickness, mellowness, and granularity—as well as five basic taste dimensions including umami and sweetness. Based on the sensory flavor wheel, radar charts were generated for representative matcha samples using QDA to visually present their flavor profiles. The establishment of the matcha sensory flavor wheel provides a standardized, quantitative tool for describing matcha flavor, with important practical implications for quality control, product development, and cross-cultural market promotion.