“…Many sensory lexicons for beverages were developed such as for freshly pressed and processed blueberry juice (Bett‐Garber & Lea, ), coffees (Chambers et al, ; Sanchez & Chambers, ), hibiscus tea (Monteiro et al, ), Hunan fuzhuan brick tea (Li, Luo, et al, ; Li, Streletskaya, & Gómez, ), and green tea (Lee & Chambers, ). There do not appear to be any published studies on sensory properties of mate tea related to growing, processing, brewing, or most other issues for mate tea, although many studies exist for black tea and green tea and various blends of those (Alasalvar et al, ; Higa, Koppel, & Chambers, ; Kraujalytė, Pelvan, & Alasalvar, ; Lee et al, ; Lee, Chambers, & Chambers, ; Lee, Chambers, & Chambers, ; Lee, Chambers, Chambers, Adhikari, & Yoon, 2013; Qu et al, ).…”