Abstract:Taking Wuyi rock tea “Baijiguan”as the test object，the differences in sensory quality，main internal components and aroma components of different baking“Baijiguan”were studied.The results showed that the total score of sensory evaluation of light baking and medium baking“Baijiguan”was significantly higher than that of heavy baking.The aroma score of light baking and medium baking“Baijiguan”was significantly higher than that of heavy baking.The taste score of medium baking“Baijiguan”was significantly higher than that of light and heavy baking.There were no significant differences in the content of water extracts，soluble sugars，theaflavins，and flavones in light，medium，and heavy baking“Baijiguan”.With the increase of baking，the content of tea polyphenols，amino acid，caffeine，thearubins showed a downward trend，while theanines content increased.With the increase of baking，the total volatile aromas showed a downward trend.The total volatile aromas of light，medium and heavy baking were 12.85，7.87 and 6.36.With the increase of baking，the volatile aroma alcohols showed a downward trend，while the pyrazines，pyrroles，and furans aroma substances with baking aroma or caramel aroma showed an upward trend.Combining the results of sensory evaluation，light baking and medium baking treatment of Wuyi rock tea“Baijiguan”was better than heavy baking.