Group A: The Florals (Terpene Alcohols)
These are the "high notes." They are volatile aromatic compounds that evaporate quickly. This is why you smell them the moment the hot water hits the leaves.
1. Linalool (The Orchid Note)
Smells Like: Orchids, Lilies, Citrus.
The Science: Linalool is a monoterpene alcohol. It exists as two isomers: (S)-Linalool (sweet/floral) and (R)-Linalool (woody/lavender). In tea, it provides that ethereal, high-pitched floral aroma found in high-altitude Oolongs.
Where to Find It: High concentrations are found in the Qing Xin cultivar (Taiwan) and Dan Cong Oolongs.
2. Geraniol (The Rose Note)
Smells Like: Roses, Geraniums, Muscat Grapes.
The Science: Often associated with rose oil, Geraniol is crucial for the "Muscatel" flavor profile. During the oxidation process (especially in the presence of leafhoppers), Geraniol levels spike.
Where to Find It: It is the signature of Second Flush Darjeeling, specifically the AV2 Clonal plants.
Expert Tip: The Boiling Point
Floral terpenes are volatile. If you brew a delicate High Mountain Oolong with boiling water (100°C) in an open vessel, you will flash-evaporate the Linalool. Use 90-95°C and a tall, narrow Aroma Cup to trap these molecules.
Group B: The Savory (Green & Umami)
These compounds define Green Tea. They are often delicate and easily destroyed by oxidation, which is why Green Tea is "fixed" (steamed/fired) immediately after harvest.
3. L-Theanine (The Umami Bomb)
Tastes Like: Savory Broth, MSG, Sweetness.
The Science: An amino acid unique to tea and some mushrooms. It is the precursor to Catechins. When sunlight hits the leaf, Theanine converts into bitter Catechins. By shading the plant, farmers preserve the Theanine.
Where to Find It: Highest in shaded teas like Gyokuro and Matcha, specifically the Gokou and Asatsuyu cultivars.
4. Cis-3-Hexenol (The Leaf Alcohol)
Smells Like: Fresh Cut Grass, Green Apple.
The Science: This is the "Green" smell. It is released when a leaf is damaged. In Japanese Sencha, the steaming process locks this compound in, creating that signature grassy, vegetal profile.
Where to Find It: High levels in the Yabukita and Sayamakaori cultivars.
Group C: The Heavy (Roast & Wood)
These flavors are often created during processing (Roasting/Baking) rather than growing in the field. This is the chemistry of the Maillard Reaction.
5. Pyrazines (The Roast Note)
Smells Like: Toast, Nuts, Coffee, Popcorn.
The Science: Pyrazines are heterocyclic compounds formed when amino acids and sugars are heated together (Maillard Reaction). They provide the comforting, warm aroma of roasted teas.
Where to Find It: Dominant in Hojicha (Roasted Green Tea) and heavily roasted Wuyi Rock Teas like Rou Gui.
6. Nerolidol (The Wood Note)
Smells Like: Wood, Bark, Apple Peel.
The Science: A sesquiterpene alcohol. It is less volatile than Linalool, meaning it lingers longer on the palate and in the empty cup (bottom notes).
Where to Find It: The base note of traditional Tie Guan Yin and the Si Ji Chun cultivar.
Expert Tip: The "Yan Yun" (Rock Rhyme)
In Wuyi Rock Tea, the prized "Rock Rhyme" is a combination of mineral-rich soil and the chemical interaction between Nerolidol and high-fire roasting. It creates a sensation that is both woody and floral, often described as "flowers growing on old stone."
The Next Step: From Molecule to Plant
Now that you understand the chemistry, you need to know where to find it. This leads us to the second half of our guide: The Cultivars.
Just as a wine lover knows that Pinot Noir grapes produce specific flavors, a tea lover must know that the Ruby #18 cultivar produces specific molecules (Methyl Salicylate).
Explore the Cultivar Database
We have indexed the world's most famous tea plants. Discover which cultivars produce the highest Linalool, the creamiest Theanine, and the strongest Pyrazines.
Go to Cultivar Database →
Comments