Abstract: To investigate the impact of drying temperature on the flavor quality of cut green tea, this study analyzed the quality of cut green tea produced from the ‘Wanghaicha No. 1’ cultivar in terms of physicochemical properties and sensory evaluation. The results showed that cutting the fixed leaves increased the contents of tea polyphenols, free amino acids, and reducing sugars, and decreased the phenol-to-ammonia ratio. Additionally, it increased the contents of non-esterified catechins, umami amino acids, and sweet amino acids, and reduced the content of bitter amino acids. These changes led to improved aroma and taste, resulting in excellent sensory quality. When the cut tea samples were dried at different temperatures, low-temperature drying was more conducive to the retention of amino acids, reducing sugars, and other substances in cut green tea, imparting a sweet and mellow taste to the tea. High-temperature drying, on the other hand, was more favorable for the formation of volatile compounds, conferring the tea chestnut-like and high aromas and a strong and mellow taste. Therefore, controlling the drying temperature can effectively enhance the flavor quality of cut green tea. The results of this study provide a theoretical basis for the effective utilization of coarse and old fresh tea leaves to develop high-quality green tea.

Key words: cutting, drying, Wanghaicha, flavor