Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism

Shan Zhang, Qinyan Yu, Linchi Niu, Haibo Yuan, Xujiang Shan, Jinjie Hua, Le Chen, Qianting Zhang, Yuning Feng, Xiaolan Yu, Qinghua Zhou, Yongwen Jiang, Jia Li