Abstract:The fresh summer leaves of Rucheng Baimaocha were used as raw materials，and the sensory evaluation score，content of contained substances，and aroma components were used as indicators to explore the effects of shaking and fermentation time on the quality of processed summer black tea.The sensory evaluation showed that the infusion color and brewed leaves of the shaken tea samples were redder and brighter，and the taste was mellower；the quality of the summer black tea of Rucheng Baimaocha was better after the treatment of shaking and fermentation for 5.5 h.The analysis of the contents revealed that shaking could reduce the content of tea polyphenols and catechin in the tea samples，and fermentation time was inversely proportional to the content of catechin components.The analysis of aroma components indicated that the relative contents of floral aroma components linalool，geraniol and trans-nerolidol in the tea samples with different treatments were more prominent.Therefore，the three aroma compounds were considered to be the key components of the characteristic aroma of Rucheng Baimaocha black tea.β-cyclocitral（fruity aroma）was a unique aroma compound of shaken tea samples，and its relative content in the finished tea increased with the increase of fermentation time，which preliminarily determined that this aroma compound was the result of shaking.