Objective The superb quality and outstanding aromatic characteristics of the renowned green teas from Lishui were analyzed for further studies and future development of new product varieties.

Method Four acclaim green teas made in Lishui were sampled for analysis on aromatics using GC-MS. Sensory evaluation was conducted to determine the quality, aroma, and taste of the brewed tea by a taste panel.

Result Jingning Huiming Tea, was classified as “mellow fragrant” in aroma with α-terpinene and azulene cyclopentacycloheptene being the major volatiles contributing 71% to the total. Longquan Baitian’e Tea was “chestnut-like” in aroma with α-terpinene, geraniol, nonal, β-myrcene, and azulene cyclopentacycloheptene being the dominant aromatic substances that accounted for 55% of the total. Suichang Longguliren Tea was “roasted chestnut-like” in aroma with linalool, geraniol, and β-myrcene being the major aromatics accounting for 57% of the total. And Songyang Yinhou Tea was “tender chestnut-like” in aroma with locaryl heptanol, α-terpinene, nonal, and heptanal being the major aromatics accounting for 47% of the total.

Conclusion There were significant differences in aroma type and volatiles in the four green teas from Lishui. Among them, Longguliren Tea from Suichang had the greatest varieties of aromatics.