Absrtact: The quality analysis of jasmine tea produced by five drying methods showed that the tea polyphenols, amino acids, flavonoids and water extracts of jasmine tea produced by low-temperature vacuum-hot air combined drying method were slightly lower than those made by freeze-vacuum drying method.
However, the content of jasmine tea prepared by microwave drying is relatively higher than that by other drying methods. In terms of sensory quality, the jasmine tea made by microwave drying equipment is obviously superior to that made by other drying methods.
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