Abstract:Taking Wuyi rock tea “Dahongpao”as the test object，the effects of different baking degrees on sensory quality，biochemical components and aroma components of“Dahongpao”were studied.The results showed that there was no significant difference in sensory quality between light baking and medium baking“Dahongpao”.However，the taste of"Dahongpao"of medium baking was better than that of light baking“Dahongpao”.The contents of tea polyphenols，amino acids，caffeines and thearubins in the light baking“Dahongpao”were significantly higher than those in the medium baking“Dahongpao”.The content of theanines were significantly lower than that of medium baking“Dahongpao”.The total volatile aroma of“Dahongpao”in light baking and medium baking were 24.15 and 20.83，respectively.The contents of hydrocarbons，alcohols，nitrogens in light baking“Dahongpao”were higher than those in medium baking“Dahongpao”.The contents of aldehydes，esters，lactones，ketones，heterooxygenates in light baking “Dahongpao”were lower than those in medium baking “Dahongpao”.Combined with the results of sensory evaluation，the light baking“Dahongpao”had lasting redolent fresh-flower fragrance and mellow and brisk taste.The medium baking“Dahongpao”had osmanthus-like sweetly floral with slightly spicy，thick and long lasting taste.Relying on slight baking fragrance，it，s endowed with mellow and sweet taste.