Abstract: Four principal factors including the water content of tea dhool (WCTD), the rate of jasmine flower to tea dhool (RJF), the temperature in tea stack (T) and the scenting time (ST) during scenting process for jasmine tea were studied. Factor levels in integration test were optimized by DPS. For the purpose of increasing the contents of essential oil absorbed by tea dhool, the optimal combination of factor levels was as follows: the water content of tea dhool was 17.9%~20.0%, the rate of jasmine flower to tea dhool was 73.7%~77.6%, the temperature in tea stack was 27.2℃~29.7℃ and scenting time was 12.7βh~14.0βh. For the purpose of obtaining the higher overall quality of jasmine tea, the optimal combination of factor levels was as follows: the water content of tea dhool was 16.9%~20.0%, the rate of jasmine flower to tea dhool was 62.0%~69.8%, the temperature in tea stack was 29.3℃~32.2℃ and scenting time was 12.5βh~13.8βh.

Key words: Tea science, Jasmine tea, Scenting processing, Interaction, optimization