Effects of different drying technologies on quality of Liubao tea

The traditional drying and hot air drying technoligies on Liubao tea quality were studied. Results of sensory tests showed that the traditional drying tea possessed betelnut fragrance aroma，and tasted pure and little sweet， while hot air drying tea had stale odour，and tasted pure and thick. According to the main chemical composition analysis， we knew that，compared to the tea dried by the traditional way，the tea dried by hot air contained higher contents of tea polyphenols and thearubigin，but lower contents of amino acid，theabrownin and caffeine. The volatile components were extracted by SPME and analyzed by GC-MS. The results showed that in total there were 38 aroma components identified and all of them existed in both tea samples. Hydrocarbons，esters and alcohols，each component of aroma contents was different in two tea samples. Compared to hot air drying tea，the traditional drying tea contained higher contents of β-linalol，cis-linaloloxide，methyl salicylate and other nine kinds of compounds，but lower contents of α-terpineol， benzaldehyde，safranal and other 10 kinds of compounds. The quality of Liubao tea dried by different ways had its own characteristics and advantages，which enriched the species of Liubao tea and adapted to market diversification.