One bud and two leaves from Camellia Sinensis cv. Ruixiang, a highly aromatic cultivars suitable for processing, were used to make green tea for this study. The impact of water loss at withering on the quality of green tea was examined. Both solar and indoor natural withering methods were applied to induce the water loss. The results showed that (a) the water extract of the resulting teas decreased slowly with severity of the withering; (b) tea polyphenols changed consistently in a w-shape fashion for both withering methods) (c) the content of polyphenols was lowest in the non-withered green tea, and highest in the tea with a 5% water loss) (d) within a certain range, the more severe the withering the more caffeine and amino acids were formed a significant, positive correlation existed; (d) the ratios of polyphenols to amino acids decreased as the water loss increased) (f) the water loss had a similar impact on tea s sensory quality, i. e. , increasing followed by a decline) and (g) the sensory evaluation score was the highest at 15% to 20% water loss by the natural withering, while at 25% water loss by the solar withering. Overall, the natural withering affected more significantly than the solar withering on biochemical composition and sensory quality of the green tea. Therefore, it appeared to be more desirable to wither the tea by using the natural means.%以高香型多茶类兼制品种瑞香1芽2叶为原料制作绿茶,通过日光萎凋和室内自然萎凋2种失水方式,开展不同失水率对瑞香绿茶品质的影响试验.结果表明:水浸出物随萎凋程度的加重呈缓慢下降趋势;茶多酚在2种萎凋方式下变化趋势一致,成W型波浪式变化,多酚含量在未经萎凋所制绿茶样茶中最低,在5％失水率下含量最高；在一定失水率范围内,萎凋越重越有利于咖啡碱和氨基酸的形成,失水率对它们的影响较显著,成正相关关系,而酚氨比随失水率的加重有所减小；失水率对2种萎凋方式感官品质的影响比较一致,都是由低到高再下降的过程,自然萎凋至15％～20％失水率时感官品质评分最高,日光萎凋的则在25％时达到最高.总体来说自然萎凋对绿茶生化成分和感官品质的影响比日光萎凋更为显著,也更有利于绿茶品质的形成.
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