In this paper, the effects of new technology on the quality of tea were studied by analyzing the enzymatic activity and quality components of the new processing. The results showed that the new processing tea of 1# is the best, microbes and its extracellular polyphenol enzyme activity is the main factor reducing bitter taste of the raw material, microbes, itsmicrobial extra cellular enzyme activity and hyther is the key factor for the formation of raw dark tea flavor, compared with the traditional processing of raw dark tea, the content of polyphenols reduced, phenol am...
