Abstract: In order to find the best processing technique for ‘Shaancha 1’ green tea, new shoots with one bud and two leaves from the clonal tea cultivar ‘Shaancha 1’ harvested in spring were processed into flat-shaped, curl-shaped, needle-shaped, orchid -shaped, and pan-fired green tea, respectively and the tea samples were subjected to sensory evaluation, chemical component analysis, aroma component analysis and antioxidant capacity assay. The results showed that orchid-shaped tea had a water extract content of 46.24% with amino acids, caffeine, tea polyphenols and chlorophyll accounting for 4.22%, 4.54% and 21.52% of the total amount, respectively, demonstrating a well-balanced chemical composition, and it possessed the lowest ratio of polyphenols to amino acids and highest chlorophyll content of 2.15 mg/g. The content of the major aroma compounds in orchid-shaped tea was highest, up to 21.69%, and its sensory quality was best. Thus, orchid-shaped tea was the optimal processing technique for green tea from new shoots with one bud and two leaves of the ‘Shaancha 1’ cultivar, followed by flat-shaped tea in terms of sensory quality and the content of the major aroma compounds. On the other hand, flat-shaped tea had the highest retention rate of polyphenols and strongest antioxidant capacity and also had a well-balanced chemical composition. Therefore, flat-shaped tea is also an alternative processing technique for ‘Shaancha 1’ green tea.

Key words: ‘Shaancha 1&rsquo, cultivar, green tea, processing techniques, quality