Abstract:

In order to investigate the effect of spreading on aroma components in fresh tealeaves, the same batch of fresh tea leaves was spread respectively with 0~28 hours in the same temperature and humidity, microwave fixed sample. GC-MS analysis results showed that with a certain time (6~12 h) spreading, total aroma oil, amount of aroma and the content of tea characteristic aroma of the fresh tea leaves were in higher level. But the shorter time (less than 6 h) or the longer time (more than 12 h) spreading was harmful for the tea aroma quality formation.