Flavor Chemistry of Tea

Flavor chemistry of tea involves the complex interplay of natural compounds like polyphenols, amino acids, sugars, and volatile aromatic molecules. These compounds develop during processing—such as fermentation and roasting—and contribute to tea’s taste, aroma, and mouthfeel. Factors like the type of tea, growing environment, and brewing method influence this chemistry. For example, catechins contribute to astringency, while volatile compounds like esters and terpenes create aroma. Understanding these interactions helps explain why different teas have unique flavors and how processing steps can enhance or alter their sensory qualities.