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Black teas can be grouped into many types based on cultivar, region of origin, harvesting seasons, processing methods and other factors, all of which combine to produce different flavor attributes (taste and aroma). This study aimed to establish and predict the quality of different black teas based on the correlation between sensory evaluation scores and the principal chemical components. Results and Discussion: Sensory evaluation, analysis of the principal chemical components, as well asdoi:10.4172/2157-7110.1000726 fatcat:6fcyv5yqejfo3ar35iqbwoco2u