水分是导致茶叶变质的最主要因素,由于水分是化学反应的媒介,也是参与化学反应的物质,通常物质含水量越多,化学反应就越快。对红茶而言,茶叶含水量越高,茶黄素和茶红素减少越快,茶褐素积累越多,汤色变褐,品质下降;就绿茶而言,茶 Moisture is the most important factor that causes the deterioration of tea. Since water is the medium of chemical reaction and the substance that participates in chemical reaction, the more the water content of substance is, the faster the chemical reaction. For black tea, the higher the water content of tea leaves, the faster the reduction of theaflavins and thearubigins, the more accumulation of theabrownins, the browning of the soup and the decrease of the quality; in the case of green tea,