## 3 Results and Discussion
### Descriptive Sensory Analysis
The asparagus note was barely detected in the first brews of the _Daehan Ujeon_ and _Ujeon Okro_ samples. All the samples, except _Illohyang_, had green beans at barely detected to low levels in the first, the second, or the third brew. The celery was present in the third brew of the _Ouksu_ sample. The fifth brew of the _Myoungjeon_ sample had a green herb-like note at threshold level. The parsley was present in the _Daehan Ujeon_ and _Ouksu_ samples in the second brews. Besides the brown and straw-like attributes, the brown-related attributes that were perceived were ashy/sooty, burnt/scorched, and tobacco. An ashy/sooty note was perceived in all of the samples but mainly in the second, the third, and the fourth brews. The burnt/scorched flavor was perceived at barely detected to low levels, the intensity ranging 0.5 to 2.35, mainly in the first and the second brews of all the Korean green teas. The tobacco was perceived in all the samples other than _Myoungjeon_, mostly in the second and the third brews. Other attributes that were detected in the samples included citrus, floral/perfumy, fruity, grain, medicinal, musty/new leather, nutty, and seaweed. Many of these sensory attributes are present only in some teas and only during some brews, meaning that in many cases the attribute was not present and is shown by 0.0 in the table. This is not surprising given the unique nature of the falvor of green teas and the potential for the sensory properties to change during multiple brews of each tea. The citrus was detected in the third brew of the _Illohyang_ sample. A floral/perfumy note was detected only in two of the samples, _Daehan Ujeon_ and _Illohyang_, and was present from the second brew onward for the _Daehan Ujeon_ sample and in all the five brews for the _Illohyang_ sample at low intensities. The _Daehan Ujeon_ sample was the only one perceived as having a fruity note, and that was only in the first brew. Grain flavor was found only in the _Illohyang_ sample in the second brew. The _Myoungjeon_ sample was perceived to have medicinal note at a threshold level in the second, the third, and the fourth brews. The musty/new leather note was only detected in _Myoungjeon_ from the second brew to the fourth brew at very low levels. The nutty flavor was present only in the second brews of the _Daehan Ujeon_ and _Myoungjeon_ Samples. All six green tea samples had low seaweed flavors in the first brews and the _Daehan Ujeon_, _Daehan Ujeon Wild_, _Myoungjeon_, and _Ouksu_ samples were perceived to have seaweed flavor at a low level in the second brews. The seaweed was also present in the fifth brew of the _Myoungjeon_ sample. The seaweed flavor was first researched and documented in 1977 [3] and was later defined and referenced [7] to describe the flavor of some green teas. However, it was not reported by researchers who have previously studied Korean green tea [26,27]. A sweet aromatics note was present at the threshold level in four of the samples (_Daehan Ujeon_, _Illohyang_, _Ujeon Okro_ and _Ouksu_) at various brews. The flavor of the green loose leaf tea samples changed when they were brewed multiple times. Generally, the flavor decreased as the number of brews increased in all the green tea samples in the current study. This trend is shown in PCA biplot (Figure 1). The first two brews appeared to provide similar intensities of the flavor attributes, except for the intensities of the green-related attributes which actually decreased and the intensities of bitterness, astringency, and toothetch which increased from the first to the second brews. While the numbers of flavor attributes and their intensities decreased beyond the second brew, the third brew and even the fourth brew may be enjoyed by consumers who prefer a milder flavor and low bitterness and astringency in their green tea. The fifth brew presented a few flavor notes at low levels and low bitterness and astringency, suggesting that most of the flavor is gone by the fifth brew.