中文摘要：

本文主要通过对云南双江、镇康和景谷三个主产茶区的晒青茶样及其在渥堆过程中不同翻次茶样进行茶多酚含量的测定。其目的是要探明晒青茶在渥堆过程中多酚类物质含量的变化情况，分析其变化原因并初步阐明晒青茶渥堆过程中茶多酚的变化与普洱茶品质形成的关系。结果表明：这三个产地的晒青茶在渥堆过程中茶多酚的含量呈下降趋势，其下降幅度为40％～60%，含量的减少与渥堆过程中的湿热作用及微生物作用关系密切，但多酚含量的减少对普洱茶独特品质的形成起到了重要作用。

英文摘要：

The paper presented the tea polyphenols variation during the pile-fermentation process of sun-dried green tea from shuangjiang, zhenkang, jinggu. The results showed that the tea polyphenols were decreased by 40% to 60% in the pile-fermentation process and the decreasing was dependent on moist-heat and microbial action, which played an important role to the Pu-erh tea quality.