On improvement of Summer and Autumn green tea's quality

In order to improve quality of Summer and Autumn green tea,shading and new process were used,results showed the tea polyphenol concentration in tea leaves decreased,with the maximum amplitude of 20.56%,ratio value of tea polyphenol and amino acid concentration decreased,chlorophyll concentration increased,maximum amplitude reached 50.93%. The aroma of Summer and Autumn green tea was also improved. Tea water extracting material,tea polyphenols,amino acids concentration increased,amino acids concentration increase range reached 11.80%,and sensory quality of tea enhanced after long time installing. Tea water extracting material,tea polyphenols,amino acids and chlorophyll concentration increase respectively 9.15%,9.89%,8.84% and 0.83%,the sensory quality of Autumn enhanced a lot when the new process was accepted. Autumn green tea's yield increased 19.10% after pruning in Summer.