中文摘要：

为探索不同杀青与揉捻工艺对名优绿茶品质的影响,试验设置快速杀青（5.5 min）、慢速杀青（9.5 min）和轻揉捻、不揉捻组合处理.对茶样的感官审评和生化成分测定分析表明：慢速杀青过程中茶叶自身酶类的酶促作用较充分,杀青叶的水浸出物、氨基酸、可溶糖含量分别为46.49％、3.92％、3.08％,均高于快速杀青叶的45.52％、3.77％、2.87％,而茶多酚含量25.44％,稍低于快速杀青叶的26.90％;轻揉捻茶样的酚氨比值平均下降4.61％,生化成分比例协调,感官品质优者总分达90.75分,因此,名优绿茶初制宜选用慢速杀青和轻揉捻工艺组合.

英文摘要：

In order to know the effects of different de-enzyme and twisting technology on the quality oi Iamous green tea, the de-enzyme process were arranged for two different velocities as fast de-enzyme （5.5 min） and slow de-enzyme （9.5 min）, combining with different twisting process as slight twisting and no twisting. According to the tea sensory test and the main biochemical compositions analyses, the results showed that the enzymes of tea fresh leaves enzymatic action was sufficient in slow de-enzyme process, the main biochemical compositions content of water extract, free amino acid, soluble sugar were 46.49%, 3.92%, 3.08% respectively, was higher than 45.52%, 3.77%, 2.87%, and tea polyphenol content were 25.44% was lower than 26.90% compare with the fast de-enzyme tea leaves. The ratio of tea polypheno] and free amino acid decreased 4.61% average compare with no twisting tea, the biochemical compositions coordination, the total score of sensory quality amounted to 90.75 points of slight twisting tea, It was liable to the optimum technology combination was slow de-enzyme and slight twisting in primary processing of famous green tea.