Fig. 1.

Effect of fresh leaf spreading time (0, 2, 4, 6, 8, 10 h) on the quality in Meitan Cuiya.

(A) Schematic representation illustrating the manufacturing process employed for the production of MTCY tea in this study. (B) The aroma and taste of MTCY tea with different spreading time were evaluated and ranked. (C) Radar chart of sensory evaluation for the MTCY processed from the tea leaves from the different spreading time. Soluble sugar content (D) and chlorophyll content (E) of MTCY treated with different spreading time. Different letters in front of the same com-pounds and bar graphs denote significant differences (one-way ANOVA test; P < 0.05).