Changes of Components Affecting Color, Aroma and Taste during the Processing of Anxi Tieguanyin
The effects of different processing procedures on the aroma and quality components of Anxi Tieguanyin were studied, to provide a certain scientific basis for improving further development of Tieguanyin.In this study, Tieguanyin was processed according to the production process of Anxi Tieguanyin.The changes of aroma components, tea polyphenols, caf