Influence of pile-fermenting and microbial fermentation on the main components of aged green tea

The dynamic changes of sensory quality and the contents of main chemical components such as tea polyphenols,amino acids,thearubigins,theaflavins,theabrownines and soluble sugar in aged green tea were analyzed by pile-fermenting and microbial fermentation.The results showed that,compared to the raw material,the contents of tea polyphenols,amino acids and thearubigins reduced 39.17%,54.45% and 12.43% respectively,and the contents of theaflavins and theabrownines increased 66.67% and 116.92% respectively.The content of soluble sugar were slightly decreased.The content of fluoride remained the same basically.There were significant differences of sensory quality in different tea processing-stage.The bitterness and astringency reduced in made tea.