Cultivar-Dependent Variation in Metabolomic Profiles and Sensory Characteristics of Zhuyeqing Green Tea (Camellia sinensis)

Zhuyeqing (ZYQ) green tea, a renowned Chinese tea, lacks comprehensive studies on its chemical composition and ideal processing cultivars. This study examined the quality of ZYQ tea from three cultivars—‘Fudingdabai’ (JFD), ‘Fuxuan No.9’ (JF9), and ‘Wuniuzao’ (JWZ)—and their blended product (P), using sensory evaluation and metabolomics. A total of 2,459 metabolites, including 1,979 non-volatile and 480 volatile compounds, were identified through UPLC-ESI-MS/MS and GC-MS. JFD excelled in quality metrics like sensory scores, amino acid content, and phenolic-to-amino acid ratio. Refinement processes further enhanced sensory attributes, increasing scores for fruity, rich, and harmonious aromas, and mellow, chestnut-like tastes, though tender and faint aroma notes decreased slightly. Multivariate analysis identified δ-nonalactone, 4-pentenyl acetate, and isophorone as major contributors to improved aroma. These findings offer key insights into cultivar selection and highlight the role of blending and refinement in enhancing ZYQ tea quality.