## 3 Results
### Sensory Evaluation of NGBTs  
Sensory evaluation, an effective methodology for investigating tea flavor profiles, was employed to assess the samples. Figure 7A depicts the visual characteristics: JSH exhibited uniformly twisted, slender, and straight dark brown leaves with a glossy appearance and sparse golden tips. DXY and DXE shared similar characteristics, featuring stout, tightly rolled leaves with abundant golden tips. QTZ displayed coarser, dark brown leaves, while \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Volatile Compound**} & \multicolumn{4}{c}{**Odor Type**} & **VIP 1** & \multirow{2}{*}{**\(p\)-Value 2**} & **OT 3** \\  & & & & & **(\(\mu\)g/kg)** \\ \hline
10 & (\(Z\))-Linalool oxide & earthy, floral, sweet, woody & 1.58 & 0.000 ** & 6 \\
11 & Linalool oxide pyranoid & floral, honey & 1.29 & 0.001 ** & 190 \\
12 & Phenethyl alcohol & fruity, rose, sweet, apple & 1.25 & 0.000 ** & 140 \\
13 & Geranic acid & n.f. & 1.23 & 0.002 ** & n.f. \\
14 & (\(Z\))-Jasmone & woody, herbal, floral, spicy, jasmine, celery & 1.17 & 0.000 ** & 0.26 \\ \hline \hline \end{tabular}  
* VIP, variable importance in projection. 2 ** means \(p<0.01\). 3 OT: odor threshold in water; the thresholds for volatile compounds in water mentioned in the table are cited from the references [11; 12; 25; 34; 35; 36; 37; 38]; n.f.: not found in the literature.  
\end{table} 
Table 1: _Cont._ \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Volatile Compound**} & \multicolumn{4}{c}{**OAV 1**} \\ \cline{3-6}  & & **JSH** & **DXY** & **DXE** & **QTZ** & **YHJ** \\ \hline
1 & Phenethyl alcohol & 1.3 & 0.4 & 0.4 & 0.3 & 0.31 \\
2 & \(\delta\)-Cadinene & 4.9 & 18.9 & 7.5 & 7.8 & - \\
3 & Benzyl alcohol & 3.1 & 0.4 & - & 0.4 & - \\
4 & (\(Z\))-Linalool oxide & 7.5 & 28.1 & 32.2 & 6.7 & - \\
5 & \(\alpha\)-Ionone & 9.0 & 9.2 & 13.4 & 9.0 & 6.90 \\
6 & Phenylacetaldehyde & - & 22.0 & 8.7 & 20.2 & 24.31 \\
7 & Benzaldehyde & 2.1 & 1.3 & 1.9 & 1.2 & 1.19 \\
8 & \(\beta\)-Myrcene & 34.6 & 6.5 & 12.7 & 8.5 & 1.63 \\
9 & (R)-1-Methyl-5-(1-methylvinyl)cyclohexene & 1.8 & - & - & - & - \\
10 & (\(E\),\(Z\))-Alloocimene & 1.9 & - & 0.6 & 0.4 & - \\
11 & (\(Z\))-\(\beta\)-Ocinene & 7.1 & - & - & - & - \\
12 & Methyl salicate & 5.7 & 33.1 & 22.4 & 7.4 & 2.93 \\
13 & Dihydroacetindiolide & - & - & - & 2.0 & 2.05 \\
14 & Methyl jasmonate & 10.6 & 6.0 & 4.3 & - & 0.40 \\
15 & (\(E\))-Furan lanalool oxide & 0.3 & 1.1 & 0.6 & 0.2 & - \\
16 & (\(Z\))-Jasmone & 280.0 & - & 357.2 & 24.7 & - \\
17 & Limonene & - & - & 7.1 & 2.9 & 1.37 \\
18 & (\(E\))-Ctrl & - & - & 1.5 & - & - \\
19 & \(\alpha\)-Cymene & - & 6.9 & - & - & - \\
20 & (\(E\))-\(\beta\)-Ionone & 487.6 & 323.0 & 398.1 & 326.8 & 278.51 \\
21 & Nerol & 1.1 & 1.5 & - & 0.3 & 0.11 \\
22 & Geraniol & 3292.5 & 396.5 & 814.0 & 596.5 & 33.64 \\
23 & Hotrienol & - & 2.5 & - & - & - \\
24 & Nerolidol & - & 164.8 & 62.8 & 81.9 & 36.48 \\
25 & Linalool & 218.6 & 225.3 & 329.3 & 282.7 & 1035.18 \\
26 & Citral & 23.2 & 3.4 & - & 4.1 & - \\ \hline \hline \end{tabular}  
* OAV, odor activity value. **-** means that the calculation cannot be performed.  
\end{table} 
Table 2: Volatile compounds with OAV\(>\)1. YHJ showed uniformly twisted, dark brown, glossy leaves with golden tips. Regarding liquor color, JSH presented the brightest orange-red and most luminous infusion. DXY and DXE produced similar deep red liquors, QTZ showed an intermediate color between JSH and DXY, and YHJ displayed the deepest red hue. The sensory attribute scores are visualized in the radar chart (Figure 7B). For taste, JSH achieved the highest scores in sweetness, thickness, smoothness, and freshness, coupled with the lowest bitterness, indicating minimal astringency. DXY scored highest in strength and second highest in thickness after JSH. DXE showed relatively high freshness but also exhibited the highest bitterness, revealing a complex taste profile. QTZ demonstrated favorable sweetness and smoothness, second only to JSH.