Commixing the natural edible and officinal spiceberry with the crusted green-tea or fumigating the crusted green-tea with spicery enhance its redolence and ameliorate its bitterness.
Approximately 30 compounds have been identified in the aroma of green tea, the major ones being benzyl alcohol, phenylethyl alcohol, a hexenol, linalool, geraniol and methyl salicylate.