## 5 Conclusions  
In our study, five tea cultivars, including 'Jinguanyin', 'Chunyu2', 'Chunyu1', 'Zhenong117', and 'Longjing43', were respectively processed into green and black teas using the same process, among which only the green and black teas prepared from 'Jinguanyin' and 'Chunyu2' were characterized with floral scents. The similarity of aroma characteristics of different dry teas was consistent with the clustering result based on the volatile compositions. The PCA result showed that 'Jinguanyin' and 'Chunyu2' green teas were discriminated from other green teas mainly due to the abundant presence of certain alcoholswith floral aroma, and the intense floral and sweet aroma of 'Jinguanyin' black tea was associated with the relatively high levels of certain alcohols, esters, and aldehydes. Different from 'Jinguanyin', the characteristic floral odorants in 'Chunyu2' black tea were generally the same as 'Chunyu2' green tea. The co-expression analysis result indicated the contents of floral odorants 3,7-dimethylocta-1,6-dien-3-ol, (_2E_)-3,7-dimethylocta-2,6-dien-1-ol, 2-[(_2S_,_5S_)-5-ethehenyl-5-methyloxolan-2-yl]propan-2-ol, (_5E_)-3,7-dimethylocta-1,5,7-trien-3-ol, nonan-1-ol, (_E_)-4-(2,6,6-trimethylcyclohex-1-yl)but-3-en-2-one, and 3-methyl-2-[(_Z_)-pent-2-enyl]cyclopent-2-en-1-one in both green and black teas were correlated with those in freeze-dried leaves (_p_ < 0.05). Hence, the selection of proper tea cultivars is crucial to the formation of floral scents during tea processing due to their abundant supplies of floral aroma-related compounds. Tea cultivar selection would be the fundamental work of producing green and black teas with floral scents, upon which the optimization of processing should be based. The selected seven volatiles could be promising indices of breeding tea cultivars suitable for producing dry teas with floral scents. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/molecules27092809/s1](https://www.mdpi.com/article/10.3390/molecules27092809/s1)]([https://www.mdpi.com/article/10.3390/molecules27092809/s1](https://www.mdpi.com/article/10.3390/molecules27092809/s1)), Table S1: Comprehensive sensory evaluation results of green and black teas, Table S2: The volatile compositions of green teas prepared from different tea cultivars (\(\mu\)g guaiacol equivalent/g dry tea), Table S3: The volatile compositions of black teas from different tea cultivars (\(\mu\)g guaiacol equivalent/g dry tea), Table S4: The volatile compositions of freeze-dried teas from different tea cultivars (\(\mu\)g guaiacol equivalent/g dry tea), Table S5: The IUPAC name list for the symbols in Figure 6, Figure S1: The hierarchical heatmap of the relative contents of volatile compounds in different freeze-dried samples, Figure S2: The PCA result of freeze-dried samples of different tea cultivars based on the volatile compositions. (A) score plot; (B) loading plot. The number of replicates is equal to 3. Q.-T.F. : Formal analysis, Software, Roles/Writing--original draft. W.-WL. : Conceptualization, Formal analysis, Resources, Supervision. Y.-N.Z. : Formal analysis, Resources. Y.Y. : Formal analysis, Resources. M.-J.H. : Resources, Supervision. X.-Q.Z. : Supervision. J.-L.L. : Methodology, Investigation, Supervision. Y.-R.L. : Writing--review and editing. J.-H.Y. : Conceptualization, Project administration, Writing--review and editing. All authors have read and agreed to the published version of the manuscript. This study was financially supported by the Zhejiang Science and Technology Major Program on Agricultural New Variety Breeding-Tea Plant (2021C02067-5), the Science and Technology Project of Jinhua (no. 2019-2-006), and the China Agriculture Research System of MOF and MARA. The sponsors had no role in the design, execution, interpretation, or writing of the study. Not applicable. Data Availability Statement: Data is contained within the article or the Supplementary Materials. The authors declare no conflict of interest.