Effect of spreading on treatments of different fresh tea leaves the aroma quality of green tea produced in summer and autumn.

Green tea produced in summer and autumn using conventional methods is of low aroma quality because of the properties of fresh tea leaves. In this work, the method of spreading fresh leaves was employed in the processing of green tea in summer and autumn. The aroma quality of obtained green tea was sensorially evaluated and the aroma compounds were analyzed using GC/MS. The green tea produced using the treated fresh leaves obtained good aroma quality: 1) the bud tea had flowery smell while the control did not. 2) The components with flowery smell in tea samples of one bud and two or three leaves was much higher than the control. 3) After treatment the grassy smell of single leaves and banjhi shoots reduced and flowery smell appeared. The results indicated the proper methods of spreading could improve the aroma quality of green tea produced in summer and autumn.