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This paper studies the different conditions of jasmine tea scenting conditions Scenting the first time during different times of moisture, temperature, aroma and other contain chemical ingredients (polyphenols, amino acids, caffeine, soluble sugar, water extracts ) made a study of the variation of the main results are as follows: 1. Scenting the traditional process of jasmine and tea aroma components billet variation study results showed that with scenting time, jasmine and tea billet moisture difference gradually reduced, with the moisture content of aroma and scenting the time difference was significantly relevant; tea aroma is floral tea blank adsorption from, and contribute very little tea billet own constituents. 2. For different ambient temperatures aroma components scenting process variation study results show that an appropriate increase in the ambient temperature can promote scenting flowers fragrant flowers spit, but the temperature is too high it will affect the life of flowers. Of which, 30 ℃ and good conditions at 20 ℃ and 40 ℃, three kinds of analysis of variance showed a significant difference between treatments. Meanwhile, the reactor temperature at 30 ℃ rise higher, so attention should be paid through scenting flowers heat. 3. The amount of time spent on different next four changes of aroma components scenting study results showed that a small amount spent under the head scenting tea billet, with scenting times increase, and in the four cellar when appropriate complementary flowers, aroma content rather than under the large flower head scenting tea billet, and the proportion of the total fragrance components also greatly improved. The cellar under the flower heads large, though soon form a floral component, but because it is not fully utilized, the aroma has been lost, and the subsequent scenting times to spend a small amount of it, but instead spend less head scenting a small amount of processing under . 4. Moisture content of different billet Bodhisattva tea aroma components manufacturing process variation study results indicate that a relatively high moisture content of tea billet help absorb the aroma, fast adsorption, absorption and more. Under the experimental conditions, 20% to 30% moisture content high quality tea blank aroma. Simultaneous analysis showed that high moisture tea billet a pit may be appropriate to reduce the Bodhisattva system time; conventional control in a pit of fire continued after the time to re-oath, the effect will be better. 5. In this study, in addition to the use of means of GC analysis of aroma, but also supplemented by sensory evaluation, the two conclusions match. 6. Under different conditions polyphenols, amino acids. Caffeine, sugar and water extracts soluble variation of study results show that the impact of their tea taste larger and more complex, while the contribution of less soup.
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