Sensory Terminology and Flavor Wheel Construction for Korean Black Tea

This study collected and organized commonly used sensory evaluation terminologies for Korean black tea, and constructed a sensory evaluation terminology system. Based on this system, a sensory evaluation was conducted on 12 samples of Korean black tea, resulting in a comprehensive understanding of its flavor characteristics. A flavor wheel consisting of 30 descriptive terms for Korean black tea was produced. The construction of the flavor wheel provides a reliable basis for people to comprehensively and accurately identify the sensory quality characteristics of Korean black tea.