For improving the quality of traditional Chinese roasted green tea, fresh leaf spreading, steaming to de-enzyme, and dehydrating for new-type roasted green tea process were studied.

• 摘要针对当前出口炒青绿茶品质存在的“色泽不绿、苦涩味重、有烟焦味”等突出问题进行鲜叶摊放、蒸汽杀青、脱水等关键工艺研究，综合提出长炒青绿茶、圆炒青绿茶加工新工艺。