Fresh tea leaves naturally contain thousands of aromatic precursors, the root of tea's fragrance:

  · Terpenes:   Linalool, Geraniol, contributing floral, orchid, and honey aromas;

  · Aldehydes, alcohols, and ketones: imparting grassy and sweet fruity aromas;

  · Fatty acids and amino acids: forming chestnut and sweet aromas;

  · Polyphenols: giving tea a fresh and lingering base aroma.

  Different production areas and tea varieties (export-grade Chuneee tea raw materials) have different proportions of these compounds, resulting in significant differences in aroma intensity.