Abstract: Different raw teas made from tea var. Fuding Dabai with different rolling technology were adapted to process green tea beverage and the leaching characteristics and quality stability were studied. Results showed that, the treatment of rolling with hot air of 50℃ indicated good leaching characteristics, extraction of 10 min tea polyphenols leaching amount is about 92.9% at 60 min. Storage at 37℃ and 4℃ for 7 days, the treatment of rolling with hot air of 50℃ and rolling with fixation leaf while hot had a high value of total amino acids, the color value (L, –a/b) and sensory quality scoring in 4 kinds of rolling processing treatments, and showed good quality stability. Total content of ester catechins include EGCG, GCG, ECG, CG was relatively low after sterilization with the treatment of rolling with hot air of 50℃ and rolling with fixation leaf while hot. Comprehensive analysis, the processing technology of special ingredients of tea beverage should adopt heat-rolling technology for example roll with hot air of 50℃.

Key words: raw materials, rolling technology, flavor, tea beverage