Aroma of tea leaves

Tea has a unique fresh aroma. The aroma that the tea leaves give off comes across in the tea infusion. This fragrance is also referred to as the ‘nose’ of the tea.

Aromas of compounds differ according to the variety of tea, and more than three hundred different aroma compounds are found in tea.

Tea leaves contain a volatile oil consisting of alcohols, aldehydes, phenols and some fatty acids. On steam distillation, black tea gives an essential oil. The characteristic aroma and flavor of tea is due to the essential oil.

The aroma of Japanese green tea, especially first crops of spring, is characteristically refreshing with a green note caused by (Z)-3-hexenyl-(E)-2-hexenoate and hexenoate.

Green tea has more of the aroma of fresh tea leaves, because of reduced enzymatic reactions during manufacturing process.

Fresh tea leaves have a somewhat grassy smell, and the refreshing fragrances of young leaves and flower similar to lily of the valley and rose are apparent.

Main aroma components of black tea are alcoholic comp sounds such as linalool, linalool oxides, geraniol, benzyl alcohol, 2-phenylethanol, while in oolong tea, jasmine lactone, nerolidol and indole are the most abundant aroma component.

The aroma complex of tea varies with the countries of origin. Slight changes in climate factors can result in noticeable changes in the composition of the aroma complex.
Aroma of tea leaves