EFFECT OF MAOFENG TEA PROCESSING ON LEAF TRICHOMES OF TEA (CAMELLIA-SINENSIS L)

Scanning electron microscopy was used to investigate the ultrastructur e of trichomes on Maofeng, a special Chinese green tea. The trichomes were cylindrical in appearance with a length of 0.6-1 mm, wall thickne ss of 0.2-0.3 mum and a mid-point diameter of 9-10 mum. The angles bet ween the trichomes and the leaf under-surface were below 30-degrees in Maofeng tea though they were 45-75-degrees in fresh green leaf. The t richome wall consisted mainly of fibre and its outer-surface was uneve nly covered with waxy substances and striped. The trichome joint. by w hich the trichome was attached to the leaf lower epidermis, was expand ed and filled with essential oil droplets. The undeveloped trichomes a ssumed a flattened form because of the action of pressing during rolli ng and shrank during the tea drying process. During the Maofeng tea pr ocessing, trichome shedding was caused by disruption of its expanded j oint structure and breakdown at the cylindrical wall above the expande d joint.