## 2 Materials and Methods
### Detection of Volatile Aromas  
Green tea volatile aroma was detected by Headspace Solid-Phase Micro-extraction (HS-SPME, Agilent, Shanghai, China) combined with Gas Chromatography-Mass Spectrometry [GC-MS] (Agilent 8890-7000C, Shanghai, China), referring to the method of [PERSON] et al. [21] with slight modifications. A total of 2 g of tea sample and 10 \(\upmu\)L of 2-octanol (semi)-quantification) were placed in a 20 mL headspace bottle, and an aged 50/30 \(\upmu\)m Carboxen/Polydimethylsiloxane/Divinylbenzene (CAR/PDMS/DVB) extraction head was inserted into the sample bottle and adsorbed at 60 \({}^{\circ}\)C for 30 min. The adsorbed head was removed and inserted into the injection port of the gas chromatography, and then desorbed at 250 \({}^{\circ}\)C for 3 min, and the instrument was activated to collect the data at the same time. GC-MS analysis employed a HP-INNOWAX column (60 mm \(\times\) 0.25 mm \(\times\) 0.25 \(\upmu\)m, Agilent, CA, USA) with high purity helium carrier gas (\(\geq\)99.999%) at constant flow rate of 1.0 mL/min. Injection mode was set to a split ratio of 5:1, with an inlet temperature of 250 \({}^{\circ}\)C. The oven temperature program started at 50 \({}^{\circ}\)C for 1.0 min, ramped to 220 \({}^{\circ}\)C at 3 \({}^{\circ}\)C/min, then 220 \({}^{\circ}\)C was held for 5 min. Electron bombardment (EI) ion source: 70 eV ionization energy, 230 \({}^{\circ}\)C ion source temperature, 250 \({}^{\circ}\)C transmission line temperature, 150 \({}^{\circ}\)C quadrupole temperature, mass range: 30 to 350 (\(m/z\)).  
The volatile compounds were identified by their mass spectrometry fragment, which was matched with the National Institute of Standards and Technology (NIST) and Wiley  
\begin{table}
\begin{tabular}{l l l l} \hline
**Tea Samples** & **Variety Name** & **Scientific Name** & **Remarks** \\ \hline Kaishan white tea 1 (CS\({}_{1}\)) & & _Camelia sinensis_ var. & Kaishan white tea 1 and 2 picked in April. \\ Kaishan white tea 2 (CS\({}_{2}\)) & & _publimba_ [PERSON] & Kaishan white tea 2 is a single bud. Kaishan \\ Kaishan white tea 3 (CS\({}_{3}\)) & & & white tea 3 picked in May \\ \hline Xiangbolü 2 (CS\({}_{4}\)) & Xiangbolü 2 & Xiangbolü 2 & - \\ \hline Baihaozao 1 (CS\({}_{5}\)) & & _Saihhaozao_ & _C. sinensis_ var. Baihaozao 1 for spring tea, 2 for summer tea. \\ \hline Yuanxiaolü (CS\({}_{7}\)) & Yuanxiaolü & - & \multicolumn{1}{l}{Bred by systematic selection.} \\ \hline Mingshan 131 (CS\({}_{8}\)) & Mingshan 131 & - & Single-plant selection. \\ \hline Wuniu Zao (CS\({}_{9}\)) & Wuniu Zao & - & Single-plant selection. \\ \hline \end{tabular} Note: CS = _C. sinensis_, “-”: Not found.  
\end{table}
Table 1: Detailed description of different tea samples.  
Figure 1: Flow chart of tea wine fermentation.  
mass spectral library, assisted by a mixture of n-alkane series to compare the experimental retention index (RI) with the values available in the NIST MS libraries. In addition, the relative content of volatile compounds was calculated by dividing the peak area of the isolated compound by the peak area of the internal standard. The quantification of alcohol, ester, aldehyde, oxygen heterocyclic and sulfo-compounds, hydrocarbons, etc., was carried out using semi-quantification. The standard curves were prepared by plotting the ratios of the response areas of the standard compounds and internal standard against their concentration ratios.