Aroma Characteristics of Cocoa Tea (Camellia ptilophylla Chang).

The article presents a study which investigates the aroma composition and characteristics of cocoa tea. The study involves a sensory evaluation performed by 11 females by a 10-cm linear scale which uses corresponding samples from Camellia sinensis such as cocoa oolong tea, green tea, and black tea. The study shows that the aroma quality of fermented cocoa tea is similar to traditional high-grade oolong tea and black tea, therefore mass production and consumption in the market are possible.