Persimmon leaf tea could have higher nutrients by roasting.Persimmon leaf tea had olivine color, dense aroma, delightfully fresh taste, uniform residue and better organoleptic qualities.

• 柿叶茶采用炒干能够得到较适宜的营养成分含量，而且经过炒干的柿叶茶色泽黄绿、香气浓厚、滋味鲜醇回甘、叶底绿匀，感官评分高。