| Summary: | This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality, aroma components and biochemical components of broken black tea prepared from‘Yinghong 9’ tea leaves stored at 15, 25, 22–28 (room temperature) or 36–37 ℃ using sensory evaluation and headspace solid phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that storage of fresh tea leaves at 15 ℃ could enhance the fresh and brick taste, sweetness and sweet volatile compound contents of broken black tea, which was more favorable to the formation of the quality of broken black tea. However, storage at 36–37 ℃ of fresh tea leaves could significantly affect the sensory quality and quality components of broken black tea. These results provide a reference for fresh tea leaf management and the quality improvement of black broken tea.
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