This study comprehensively analyzed the volatile and non-volatile metabolites in matcha derived from four different tea varieties (Okumidori, Longjing 43, Zhongcha 108, and E'cha 1). The research aimed to understand how these varieties impact the quality of matcha, including sensory evaluation, major components, color quality, and metabolomic profiles. Key findings include: 1. **Sensory Evaluation**: Okumidori (Oku) showed the highest scores in appearance and infusion color, with a vibrant and glossy green shade. Longjing 43 (LJ43) had the highest taste score, followed by Oku and Zhongcha 108 (ZC108). All varieties exhibited a typical seaweed fragrance, with Oku displaying superior characteristics. 2. **Major Components and Color Quality**: Oku had the highest content of tea polyphenols (TPs) and chlorophyll, while E'cha 1 (EC1) had the highest content of carotenoids. Oku also had higher chlorophyll content, but EC1 had a higher carotenoid content, leading to a yellowish color in its infusion. 3. **Non-volatile Metabolites**: A total of 1383 non-volatile compounds were identified, with significant differences observed among the varieties. Key metabolites included flavonoids, phenolic acids, alkaloids, tannins, and lignans and coumarins. Flavonoids and phenolic acids were the most abundant, contributing to the taste and color of matcha. 4. **Volatile Organic Compounds (VOCs)**: 488 VOCs were detected, with aldehydes being the most abundant. Key aroma-active compounds (OAV > 1.0) included aldehydes, heterocyclic compounds, and ketones, which played a crucial role in shaping the aroma profile of matcha. 5. **Correlation Analysis**: The study established correlations between metabolites and sensory attributes, such as appearance, infusion color, and taste. For example, certain metabolites were positively correlated with the vivid green color and high brightness of matcha, while others were negatively correlated with bitterness and astringency. 6. **KEGG Analysis**: KEGG pathway analysis revealed that metabolic processes associated with flavone and flavonol biosynthesis were up-regulated in Oku compared to other varieties, contributing to its yellow infusion color. Anthocyanin biosynthesis was upregulated in EC1, explaining its lower brightness and "little bitter" taste. This study highlights the significant impact of tea varieties on the metabolomic profile of matcha, providing valuable insights for improving matcha quality and breeding new varieties.This study comprehensively analyzed the volatile and non-volatile metabolites in matcha derived from four different tea varieties (Okumidori, Longjing 43, Zhongcha 108, and E'cha 1). The research aimed to understand how these varieties impact the quality of matcha, including sensory evaluation, major components, color quality, and metabolomic profiles. Key findings include: 1. **Sensory Evaluation**: Okumidori (Oku) showed the highest scores in appearance and infusion color, with a vibrant and glossy green shade. Longjing 43 (LJ43) had the highest taste score, followed by Oku and Zhongcha 108 (ZC108). All varieties exhibited a typical seaweed fragrance, with Oku displaying superior characteristics. 2. **Major Components and Color Quality**: Oku had the highest content of tea polyphenols (TPs) and chlorophyll, while E'cha 1 (EC1) had the highest content of carotenoids. Oku also had higher chlorophyll content, but EC1 had a higher carotenoid content, leading to a yellowish color in its infusion. 3. **Non-volatile Metabolites**: A total of 1383 non-volatile compounds were identified, with significant differences observed among the varieties. Key metabolites included flavonoids, phenolic acids, alkaloids, tannins, and lignans and coumarins. Flavonoids and phenolic acids were the most abundant, contributing to the taste and color of matcha. 4. **Volatile Organic Compounds (VOCs)**: 488 VOCs were detected, with aldehydes being the most abundant. Key aroma-active compounds (OAV > 1.0) included aldehydes, heterocyclic compounds, and ketones, which played a crucial role in shaping the aroma profile of matcha. 5. **Correlation Analysis**: The study established correlations between metabolites and sensory attributes, such as appearance, infusion color, and taste. For example, certain metabolites were positively correlated with the vivid green color and high brightness of matcha, while others were negatively correlated with bitterness and astringency. 6. **KEGG Analysis**: KEGG pathway analysis revealed that metabolic processes associated with flavone and flavonol biosynthesis were up-regulated in Oku compared to other varieties, contributing to its yellow infusion color. Anthocyanin biosynthesis was upregulated in EC1, explaining its lower brightness and "little bitter" taste. This study highlights the significant impact of tea varieties on the metabolomic profile of matcha, providing valuable insights for improving matcha quality and breeding new varieties.