Abstract: Variations of chlorophylls and their decomposed products in famous green tea (FCT) were analysed by TLC. The results showed that the content of chlorophyll a and chlorophyll b decreased, and that of pheophytin a and pheophytin b increased during processing of needle -- shaped green tea while chlorophyllide a and chlorophyllide b changing slightly. The main stages in which chlorophylls decomPOsed and pheophytins formed greatly were enzyme inactivation and in the earlier period of shaping after rolling. There was more difference in content of chlorophyll a and pheophytin a than chlorophyll b in main kinds of FGT except chlorophyllide a, chlorophyllide b and pheophytin b. There were effects of rolling on color quality of FGT. The contents of chlorophyll in FGT without being rolled were more than in FCT being rolled, but those of pheophytin in the former were less. The main reason causing color dark ening is due to decomposition of chlorophylls and formation of pheophytins greatly during the processing of needle -- shaped green tea made from later spring, summer and autumn fresh leaves. It was also discussed how to improce the color quality of excellent green tea.

Key words:  , Fanous green tea Processing Chlorophyll Color quality；