# European Teas (Camellia sinensis) as a New Frontier in the Specialty Tea Market: Characterizing the Antioxidant, Polyphenolic, and Sensory Profiles Through a Systematic, Comparative Approach

## TL;DR

This study compares European black and green teas, finding that green teas have higher antioxidants but lower consumer preference when polyphenol levels are high.

## Contribution

The study introduces the first sensory profiling of European teas and links metabolomic variability to cultivation factors.

## Key findings

- Green teas showed higher total polyphenolic and flavonoid content than black teas.
- Sensory evaluation revealed a negative correlation between high polyphenol content and consumer appreciation.
- Caffeine levels varied based on geographical origin and propagation method.

## Abstract

Tea production in Europe represents an emerging segment of the specialty tea market, but a structured comparative analysis remains unexplored. This study employs a standardized approach to systematically characterize hot brews from black and green teas across five European gardens. Antioxidant capacity, total polyphenolic content (TPC), total flavonoid content (TFC), and metabolomic profiling by ultra-high performance liquid chromatography–mass spectrometry were evaluated, and for the first time, sensory profiling of these teas was conducted. Green teas consistently exhibited higher TPC, TFC, and antioxidant capacity compared to black teas, confirming the influence of processing methods. Metabolomic analysis revealed variability in caffeine linked to geographical origin and propagation method (cuttings vs. seeds). Importantly, sensory evaluation suggested a negative correlation between high TPC and overall consumer appreciation. The two most highly appreciated teas often showed lower TPC. These reliable findings advance knowledge in European tea research, providing valuable data for growers to enhance cultivar selection and marketing strategies in alignment with consumer preferences.