Abstract:In order to make full use of the fresh autumn tea leaves resourses to develop the fragrance of white tea products，used the third and forth leaves on the small opening surface of the buds in autumn of Dangui as raw materials.Taking traditional white tea technology as contrast（CK），adding rocking green process was took as treatments（YQ）.The effects of different technology on its content and composition of aromatic substance，the content of biochemical components and the quality of white tea were compared.The results showed that the fresh leaves of Dangui were with rich inclusions and reasonable composition，with the material basis for processing high quality white tea.The analysis of biochemical components of white tea showed that YQ had significant influence on the content and composition of the main biochemical components.Among them，nine biochemical components，such as tea polyphenols，had significant differences between them.The contents of theanine，umami amino acid，sweet amino acid and essential amino acid in YQ were all higher than CK.The analysis of aroma components showed that there were fewer kinds of aroma substances in YQ than CK，but the content was significantly higher than CK，especially the flower and fruit type aroma components.The results of sensory evaluation showed that the sensory quality and comprehensive score of YQ （90.70）were better than CK（85.85）.According to the comprehensive analysis，used the three and four leaves on the small opening surface of the buds in autumn of Dangui as raw materials，the moderate rocking green process in the withering could improve the aroma and taste quality of the white tea，and the quality of the white tea was excellent.