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Authors
Yang, Liyue
Liu, Ping
Zhang, Minglu
Zhu, Xizhe
Zhang, Fenglan
Chen, Ming
Lv, Xinxin
Li, Yeyun
Zhang, Yating
Zhang, Guofu
Yuan, Haibo
Hua, Jinjie
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Funding
Funding for this research was provided by:
the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-TRICAAS)
The Open Fund of National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization (NKLTOF20240117)
the Open Fund of Guangxi Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization (2025ZD04)
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Article History
Received: 22 December 2025
Accepted: 12 March 2026
First Online: 15 April 2026
Declarations
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: This study was conducted in strict accordance with the ethical principles for medical research involving human subjects as outlined in the World Medical Association’s Declaration of Helsinki. All tea samples used were confirmed to meet food safety standards. Prior to the sensory evaluation of the tea samples, all participating experts signed an informed consent form stating: “I have carefully read and understood the relevant information, including my rights as a potential participant in this study. I am aware that all my responses will be kept strictly confidential, and I voluntarily agree to participate in this research.” Furthermore, all participants retained the right to withdraw from the study at any stage without providing any reason. It should be note that, according to current regulations in China, sensory evaluation studies do not require formal ethical review and approval, and there is currently no standardized documentation process for such evaluations.
: The authors declare no competing interests.
