中文摘要：

摊青是绿茶初制的一个关键工序,合理的摊青处理能很好地改善和提高茶叶品质。在概述鲜叶摊青工序的前提下,详细介绍了摊青过程中鲜叶含水量、茶多酚及儿茶素类、氨基酸及其组分、糖类、叶绿素和香气的含量变化规律,摊青工艺参数的优化配置以及两种有效的摊青装置,最后在总结前人研究结果的前提下,对摊青工艺的发展进行了展望。

英文摘要：

The spreading technology is a key process for processing primary green tea, which can greatly improve and enhance the quality of green tea when reasonable treatment. On the background of spreading, this paper has introduced the contents change regulation of water, polyphenols and catechins, amino acids and their component, sugars, chlorophyll and aroma, the optimization parameters configuration and two valid devices. Finally, under the premise of the results of previous studies, the authors have prospected the development of spreading technology in future.