Abstract:In this paper，the effects of different factors on the processing quality of Jinxiu wild black tea to provide technical support for Jinxiu wild tea processing quality and resource utilization was studied.The wild tea in Jinxiu region of Guangxi was used as the material to design orthogonal test by rolling way，fermentation temperature and full firing temperature.The most suitable processing combination of Jinxiu wild black tea we selected was that the leaves will be rolled 2 times by increasing and reducing pressure alternately（rolling time was 70 min）after moderate withering for fresh tea leaves of one bud with one or two leaves，the fermentation temperature was 30 ℃（fermentation time was 4 h，humidity was 90 %-95 %），the activity of enzyme was destroyed by high temperature after the 110 ℃first firing，and then dried at 70 ℃.We tested and analyzed the quality components of different processing black tea，the results showed that there were no significant differences in water extracts，caffeine，epicatechol（EC），sucrose and theanine（P ＞0.05），tea polyphenols，selenium，soluble total sugar content were significantly differents （P ＜0.05），other components included total soluble protein，（-）-gallocatechin（GC），（-）-epigallocatechin（EGC），catechin（C），epigallocatechingallate（EGCG），（-）-epicatechin gallate（ECG），（-）-gallocatechin gallate（GCG），reducing sugar，fructose，glucose，free ammonia，total acid and other amino acids were extremely significant differences（P＜0.01）.