Effects of Laying Time and De-enzyming on the Quality of Summer Green Tea

In the present experiment,the effects of different laying time(4,6,8,10 h) and de-enzyming temperature(160,190,220℃) on Xinyang summer tea were studied.The chemical compositions(water content,tea polyphenols,amino acids,caffeine,etc.) and sensory factors(tea soup,aroma,taste,foliaceous,etc)were analysed.The results demonstrated that it would get a better quality of summer green tea under the conditions of laying 6 hours and de-enzyming during 190 degrees.