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Authors
Zhao, Yue
Peng, Qunhua
Chang, Lu
Wang, Zhe
Lin, Zhi
Shi, Jiang
Dong, Chunwang
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Funding
Funding for this research was provided by:
Shandong Academy of Agricultural Sciences Agricultural Science and Technology Innovation Engineering Youth Fund Project (CXGC2024D15)
National Natural Science Foundation of China (32102442)
Agricultural Improved Variety Project of Shandong Province (2023LZGCQY015)
Research start-up funds-TRI-SAAS (CXGC2023F18)
Agricultural Science and Technology Research Project of Jinan City (GG202401)
Key R&D Projects in Zhejiang Province (2023C02043)
Technology System of Modern Agricultural Industry in Shandong Province (SDAIT19)
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Article History
Received: 21 October 2024
Accepted: 6 February 2025
First Online: 29 March 2025
Competing interests
: The authors declare no competing interests.
: The research described in this paper have been performed in accordance with the Declaration of Helsinki, and applicable ethical principles and legal regulations. All the tea tasters who participated in the examination provide informed consent before the sensory examination began.
