The effect of three fixation methods （steaming, hot blast and roller method） on green tea quality was investigated. The result showed that the changes of tea chemical components changed with different fixation methods. The hot blast method led to decrease in tea polyphenol, ECG, EGCG and slight increase in amino acids, which made the tea soup with thicker and stronger characteristic. Steaming method quickly suppressed activation of oxidase and led to decrease in degradation of chlorophyll, so the tea soup and infused leaves were greener than ...
