Effect of baking technology on taste of middle and low quality green tea.

In this study,three kinds of green tea were baked for different time at 100℃,120℃ and 140℃.And sensory evaluation was conducted and physical and chemical composition related to taste was analyzed.The results showed that baking could remove stale flavour of tea and rough old tallowy flavour,resulting in improvement of tea aroma and flavor as well as the taste.After baking,tea polyphenols decreased and amino acids increased first and then decreased.Flavonoids and anthocyanins were first decreased and then increased.By baking at 100 ℃ for 2-3 h or at 120 ℃ baking for 1 h,the improvement of the quality of tea is more evident.