Abstract:  For improving the quality of traditional Chinese roasted green tea, fresh leaf spreading, steaming to de-enzyme, anddehydrating for new-type roasted green tea process were studied. Compared with the traditional processing technique, this newprocessing technique of long-shape roasted green tea could not only improve the infusion color without smoking-smell, but alsoincreasing the amino acid content by 23.8% and total sensory test score up to 3.8. For the round-shape roasted green tea, thisnew technique could also improve the liquor color without smoking-smell, and increase the amino acid content by 5.2% andchlorophyll content up to 5.6 %.

Key words: export, Chinese roasted green tea, quality-improving, processing technique