Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers

Novel Chimonanthus teas with appealing flavors and enhanced health benefits were created by scenting various tea dhools with medicinal Chimonanthus praecox flowers. Primary volatile compounds, including linalool, methyl salicylate, indole, cinnamyl alcohol, and eugenol, were effectively absorbed into tea dhools. Averagely 12 volatile compounds were absorbed into the scented black and green tea. Approximately 9.4 % and 17.8 % of new aroma were transferred from white flowers to scented black and green tea, respectively. Phenylmethyl acetate emerged as the most significantly absorbed volatile in both scented black tea and green tea. Moreover, the green tea scented with yellow flowers contained more aroma (34.2 %) than these with white flowers. (E)-β-ocimene was the most abundantly absorbed volatile in yellow flowers-scented green tea. Green tea dhools performed better in absorbing fragrances from Chimonanthus flowers than black tea. Storage effect on Chimonanthus tea aroma persistence were evaluated for Chimonanthus tea production.