Revealing the aroma shaping pattern of Huangguanyin oolong tea: Cultivar-specific floral signature and terroir-associated variation.

Tea aroma is a complex sensory trait arising from the integrated effects of cultivar, regional environment, and processing methods, providing consumers with flavor hedonics. This study used oolong tea cultivar 'Huangguanyin' (HGY) as a case to investigate whether cultivar-specific aroma characteristics were consistently expressed across contrasting production contexts. The results demonstrated a cultivar-specific and terroir-associated aroma shaping pattern of HGY oolong tea. Across different geographic conditions and manufacturing practices, the cultivar-specific trait of strong floral fragrance remained consistently expressed. β-Ionone, linalool, lilac aldehyde, (E)-nerolidol, and indole were identified as the key volatile compounds for the stable floral signature. It was worth noting that tea samples from low-latitude areas and non-alpine areas surrounded by streams exhibited more pronounced floral and fruity aromas, suggesting that HGY might achieve better cultivar-region compatibility under relatively warm and humid production environments, which could facilitate the expression of its inherent aroma potential. Additionally, the distinct ripe fruity, woody, and herbal aromas in samples from northern Fujian Province were observed under a regional production context characterized by heavier fermentation and more intensive roasting practices. Through a cross-perspective analysis of cultivar, region, and technology, this case study provided an insight into the aroma shaping pattern of HGY oolong tea, preliminarily revealing the contribution of cultivar-specific traits and the regulatory roles of terroir factors, including regional environment and technical processing. These findings provided a new basis for cultivar improvement, geographical adaptation, and process optimization in tea production.