关键词: 茶叶, 生物化学, 栽培, 氟

Abstract: This paper reports on the fluorine soaking concentration and content variation of dark green tea of different products, producing areas, processing methods and raw materials in different growing periods. The effect of difffernet soaking methods on fluorine extracting rate, the relationship between fluorine content of different raw material and the soaking concentration, and the fluorine changing pattern in manufacture have been outlined. It has been presented that the fluorine content of the tea soup made under conditions boiling for thirty minutes and the ratio of tea to water being 1:50 is the actual available amount taken in by drink-ers. It is workable to reduce the available fluorine (i, e. free fluorine) content of dark green tea through raw material combination or improvement of certain processing techniques.

Key words: TEA LEAVES, BIOCHMISTRY, CILTIVATE, FLOURINE