为研究摊放时间对茶鲜叶香气组分的影响，对同一批鲜叶，在相同的温湿度条件下分别进行0~28 h不同时间的摊放处理，微波固样。经GC-MS检测，结果表明：经过6~12 h摊放处理的茶鲜叶香精油总量、香气组分数量和特征性香气组分含量都处于较高水平，而摊放时间过短（少于6 h）或过长（12 h以上）均不利于茶叶香气品质的形成。

In order to investigate the effect of spreading on aroma components in fresh tealeaves, the same batch of fresh tea leaves was spread respectively with 0~28 hours in the same temperature and humidity, microwave fixed sample. GC-MS analysis results showed that with a certain time (6~12 h) spreading, total aroma oil, amount of aroma and the content of tea characteristic aroma of the fresh tea leaves were in higher level. But the shorter time (less than 6 h) or the longer time (more than 12 h) spreading was harmful for the tea aroma quality formation.