Effect of green-making technique on the quality of summer Keemun black tea

Raw materials of summer fresh tea leaves from C. sinensis cv. Shuchazao were plucked by hand, green-making technique was employed in the withering processing and traditional processing technology of Keemun black tea was refered, the quality characteristics and the change of catechin and aroma components in tea were analyzed.The summer black tea produced using light the green-making technique obtained good aroma and taste quality, (-) -epigallocatechin ( EGC) , ( +) -catechin ( C) , (-) -epicatechin ( EC) , (-) -epigallocatechin gallate ( EGCG) , (-) -epicatechin gallate ( ECG) , total catechin, alcohols, thearubigins ( TRs) and theaflavins ( TFs) contents were significantly reduced ( p < 0.05) , the content of aldehydes, esters, acids and ketones significantly increased ( p < 0.05) .Light green-making was more favorable to formation of floral scent aroma and taste quality.