A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea

• Flat green tea shaping technique could achieve superior overall quality. • Totally, 115 non-volatile metabolites including 10 distinct classes were identified. • Forty-eight non-volatile compounds were deemed as pivotal differential metabolites. • L-Leucine and strictinin positively correlated with the bitterness of tea infusion. • Theobromine exhibited negative correlation with the sweetness of tea infusion. Shaping, a critical step in green tea manufacturing, profoundly influences the quality of green tea, yet its effects on non-volatile metabolites remain underexplored. This study evaluated how different shaping techniques influence green tea quality and identified key metabolites governing sensory attributes. A multi-platform approach integrating E-tongue, colorimetric analysis, and untargeted metabolomics was employed. Sensory evaluation indicated that flat green tea technique could attain superior overall quality. A total of 115 non-volatile metabolites encompassing 10 distinct categories were identified employing untargeted metabolomics, with flavonol and flavonol/flavone glycosides (30.4%) and amino acids and derivatives (25.20%) being the predominant categories. Moreover, 48 non-volatile metabolites were recognized as pivotal differential metabolites under four shaping techniques based on VIP > 1and p < 0.05. Correlation analysis indicated that L -leucine and strictinin positively correlated with the bitterness of tea infusion whereas theobromine exhibited negative correlation with the sweetness. These findings bridge empirical tea-processing practices with metabolomic evidence, offering actionable strategies for precision manufacturing of shape-specific green teas with enhanced sensory appeal.