The polyphenol oxidase of tea is the most important enzyme in tea procession as it decider the quality of ferment tea such as black tea and oolong tea.

• 茶叶多酚氧化酶是茶叶加工中极为重要的酶类，是红茶、乌龙茶等发酵、半发酵茶类品质形成的关键酶。