The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples.
采用GC - MS色质联用归一化峰面积计算方法，对原料绿茶样品和制成的普洱茶样品进行挥发性成分比较检测。
Pu 'er raw tea bear a good storage ability as it is not treated by fermenting process etc.
普洱生茶由于没有经过渥堆发酵等工艺的处理，其耐储藏性较好。
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