Tea is one of the three major non-alcoholic beverages in the world, and its flavor quality and health benefits are widely recognized. Research focusing on its flavor quality and health effects has been ongoing for many years. The conventional components such as tea polyphenols, caffeine, and amino acids are measured using traditional analytical methods. However, recent advances in analytical techniques have facilitated the discovery of many other chemical components, such as oligopeptides, nucleotides, and flavonoid glycosides, which potentially contribute significantly to the various flavors and health benefits of tea. Furthermore, combining traditional and modern sensory evaluation methods with big data mining techniques also provides more efficient ways to study tea flavor, making it possible to identify new vital components.

This Methods Collection aims to highlight various established and innovative techniques for chemical compound analysis and sensory evaluation of tea. The visual demonstration of these techniques would aid in adequate learning and reproducibility, leading to further progress in this field.