采用感官审评、色差分析、SDE法结合GC/MS分析,以及分光光度法研究了蜡梅花茶加工过程中（素坯→一窨→二窨→三窨→提花）感官品质和主要品质化学成分的变化。结果表明,在整个加工过程中,除三窨茶样的感官审评总分略低于二窨外,其他工序的茶样感官审评总分随加工进程逐步增加;三窨后色相角显著变小（P<0.05）。蜡梅花茶主要香气物质是乙酸苄酯、2-氨基苯甲酸-3,7-二甲基-1,6-辛二烯-3-醇酯、水杨酸甲酯、苯甲醇、芳樟醇、别罗勒烯、萘、α-紫罗酮;加工过程中,酯类和醇类相对含量先增后减,二窨最高（P<0.01）;酮类变化不明显;提花后萜烯类显著增加（P<0.05）。与素坯相比,三窨后茶多酚和叶绿素含量显著降低（P<0.05）,二窨后可溶性糖含量显著增加（P<0.05）,氨基酸无明显变化。蜡梅花茶宜采用2次连续窨花1次提花工艺。

Changes in organoleptic quality, color, aroma compounds and main chemistry components of chimonanthus tea during processing (tea dhool→firstly scented→secondly scented→thirdly scented→raising fragrance) were investigated using organoleptic appreciation, chromatic evaluation, SED in combination with GC/MS and spectrophotometry. Results showed that, the total score increased during processing, but it was slightly less in the thirdly scented tea than the secondly scented. The Ha*b* value of thirdly scented tea significantly decreased after thirdly scenting (P<0.05). The main aroma compounds of chimonanthus tea were benzyl acetate, 2-aminobenzoate-3,7-dimethyl-1,6- Octadien-3- ol, methyl salicylate, benzyl alcohol, linalool, alloocimene, naphthalene, α-ionone. The relative contents of esters and alcohols in the secondly scented tea were significantly the highest among samples (P<0.01), and that of ketones did not significantly change during processing, and that of terpenoids in raising fragrance tea were significantly more than that in other samples (P<0.05). The contents of polyphenols and chlorophyll in thirdly scented tea significantly decreased compared to that of dhool (P<0.05), but that of soluble sugar significantly increased after secondly scenting (P<0.05), and that of amino acids did not significantly change. These results also showed that two-time continuously scenting and one-time raising fragrance procedures could be used for chimonanthus tea production.