Fresh one-bud, two-leaf tea from the local small-leaf population in Sichuan Province was used to make steamed green cake tea according to the traditional process recorded in Lu Yu’s The Classic of Tea, and the decoction method was employed to prepare the tea soup. The effects of tea dosage, salt injection and salinity of water on the main taste components of the tea soup were analyzed. The results showed that the tea dosage had significant influenced the extraction of free amino acids, tea polyphenols, caffeine and water-soluble compounds. The salinity of water and the interaction between the salinity of water and salt injection had a significant effect on free amino acids. A multiple regression equation model with sensory scores of tea soup as response value was developed. The optimal brewing conditions for steamed green cake tea decocting were: tea dosage 3 g (tea-water ratio 1:200), salt dosage 0.7 g and water salinity (TDS) 0 mg/L. Under these conditions, the tea liquor had a mellow, sweet taste with high balance, a fresh, pleasant aroma, and a bright apricot-colored appearance.

This study used the extraction method to mix iodine-free salt with bulk green tea, oolong tea, and flower tea to prepare tea salt. The preparation process was optimized by adjusting the tea-to-water ratio, extraction time and tea-salt ratio. Sensory evaluation and flavor compound analysis were conducted to explore the flavor characteristics of tea salt. The results showed that the optimal preparation process for tea salt was an extraction time of 45 minutes, a tea-to-water ratio of 1:8, and a tea-salt ratio of 3:1. The prepared tea salt contains the main taste substances of tea, including tea polyphenols, caffeine and free amino acids; It contains more than 40 aromatic compounds, primarily aldehydes, alcohols and esters, which are mainly presented as floral and fruity aromas.