绿茶贮藏过程中茶多酚含量的变化与感官品质的关系

分析了大叶种绿茶贮藏过程中多酚类与茶叶感官品质的关系。结果表明，多酚类下降率与滋味、汤色、香气得分的下降率基本一致；当多酚类下降5％时，即能引起茶叶汤色、滋味、香气的明显下降．当下降率达到25％时．茶叶质变严重，失去原有饮用价值。因此，可以考虑将茶多酚作为绿茶质变的化学指标。

Relations between Variation of Polyphenols and Organoleptic Quality of Green Tea during Storage

Relations between variation of polyphenols and quality of green tea during storage were investigated.The results showed that the testing scores on infusion color, taste and aroma were accordingly declined with the decrease of polyphenol content. It caused obvious deterioration of tea quaIity with 5% of poIyphenol con-tent decrease and caused serious deterioration on the quality to be without drinking value with 25% of polyphenol content decrease. lt was suggested that the polyphenol content could be one of the indicators on green tea quality during storage.