Huoshan huangya of Anhui is commonly made from tea cultivars ‘Huoshan-jinjizhong’ and ‘Shuchazao’, with the processing methods of yellow tea and green tea. This study dealt with consumer preferences and variation of taste intensity for different cultivars and processing of Huoshan huangya using the Preferential attribute elicitation (PAE) method and Time-intensity (TI) method. In the PAE test, after the evaluators reached an agreement on the generated attributes, they ranked and assigned the intensity of sensory attributes according to the importance of their influence on preferences. The results show that the taste rank sum (115) > aroma rank sum (81) > appearance rank sum (44), and all consumers commonly selected the important descriptors: sweet aftertaste, flowery aroma and tippy. In the TI test, five descriptors were selected based on the geometric mean M value: sweet aftertaste, mellow, bitter, fresh, and astringent. Descriptors of sweet and fresh of yellow tea made from the tea cultivar ‘Huoshan-jinjizhong’ were higher than that of green tea, and descriptors of mellow, bitter, astringent were lower than those of green tea. Teas made from ‘Shuchazao’ showed the opposite trend. This study applied PAE and TI methods to clarify the important characteristics of Huoshan huangya, by observing the dynamic sensory changes of Huoshan huangya with different cultivars and different processing methods, to propose yellow tea made from ‘Huoshan-jinjizhong’ and green tea made from ‘Shuchazao’ were more suitable from the perspective of consumers. This paper scientifically guided yellow tea enterprises to organize production and sales according to local conditions.
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