Integrating sensomics and standard‐verified untargeted metabolomics reveals the distinct sensory quality of Xinyang Maojian against five premium green teas

Abstract BACKGROUND Xinyang Maojian (XYMJ) is known as ‘King of Green Tea’, but the scientific basis for this reputation remains poorly understood. Xinyang Maojian, Xihu Longjing (XHLJ), Lu'an Guapian (LAGP), Huangshan Maofeng (HSMF), Biluochun (BLC), and Duyun Maojian (DYMJ) are the six green teas among China's ten most famous teas. This study compared XYMJ with the other five premium green teas by integrating sensomics and standard‐verified untargeted metabolomics to investigate its distinct sensory quality and underlying chemical basis. RESULTS The taste phenotypes clustered into three groups: XYMJ, LAGP, and XHLJ–BLC–HSMF–DYMJ, with XYMJ achieving the highest score for its pronounced richness and sweetness, reduced bitterness, and reduced astringent aftertaste. Xinyang Maojian contained much lower levels of nongalloylated catechins, whereas BLC and HSMF contained higher levels of epigallocatechin 3‐ O ‐gallate (EGCG) and caffeine. Standard‐verified untargeted metabolomics identified 49 differential compounds, with XYMJ exhibiting lower levels of flavonoid glycosides and quinic acid derivatives. Bitterness, astringency, and aftertaste astringency may be positively correlated with isovitexin, vitexin 2″‐ O ‐rhamnoside, and myricetin 3‐ O ‐glucoside, whereas sweetness may be positively associated with gluconic acid. CONCLUSION These results provide a chemical and sensory basis for XYMJ's reputation as the ‘King of Green Tea’ and have important implications for promoting its high‐quality development. © 2026 Society of Chemical Industry.