In order to improve the quality of traditional Yuannan s large leaf green tea that has lower aroma and bitter and astringent taste,integrating relative processes of 3 technologies of oolong tea,steaming green and baking(drying),the processing tech was innovated for the tea to produce high aroma and mellow taste.

Effects of the fixing technology on the organoleptic qualities of green persimmon tea were studied.

Random amplified polymorphic DNA (RAPD) techniques were utilized to assess the genetic relationships a- mong individuals of tea leafhopper obtained from the national tea plant resource garden, established in Tea Research In- stitute of Chinese Academy of Agricultural Sciences.

Comparison of aromatic characteristics of Fuxiang tea and Daye tea;

The climatic resource advantage for planting Daye tea in the Ailao Mountain is analyzed and rainfall, relative humidity and fog days in a year are selected as climate zoning indexes.

This is first detailed chemical report for a kind of green tea prepared by the leaves of Camellia sinensis var.