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An experiment was conducted with three types of essence. Chemical and organoleptical changes in tea quality were evaluated during one-year storage time. The trial was conducted as a Factorial experiment with two factors and three replications. The essences were distributed in four levels including: without essence, cardamom essence, bergamot essence and earl grey essence whereas the period of storage was: 0, 2, 4, 6, 8, 10 and 12 month storage. Desirability of the tea samples was assessed usingdoi:10.12692/ijb/3.7.66-73 fatcat:hva72jackvad5nluu7lzrfzba4