Abstract:

Fragrant green tea infusion was prepared and studied for changes in color, light transmittance, particle size and
the amount and morphology of tea cream as well as the contents of polyphenols, amino acids, protein, flavonoids, total
sugar, caffeine and catechin components before and after sterilization with high temperature as well as during subsequent
storage at 37 or 4 ℃ for 7 d. The results showed that: 1) storage at 4 ℃ could effectively alleviate the color deterioration and
turbidity of the tea infusion to a certain extent while storage at 37 ℃ could accelerate its etiolation and turbidity; 2) different
storage temperatures had significant impact on the biochemical components, which could be maintained at higher levels at
4 ℃ whereas the flavor could be deteriorated at 37 ℃; and 3) lower amounts of tea cream was formed at 4 ℃ from the small
molecular particles than at 37 ℃ from the large molecular clusters.

Key words: fragrant green tea, biochemical composition, physical characteristics, tea cream