Abstract:This study proposes a yellowing process to shorten the processing time of traditional Mengding yellow bud.The effects of traditional yellowing，and fast yellowing processes were investigated using sensory evaluation methods，high performance liquid chromatography，gas chromatography-mass spectrometry and other methods.The results revealed that the sensory evaluation scores of the two yellowing treatments were higher than that of non-sealed yellow tea，and the total sensory score of fast yellowing was the highest.After yellowing treatment，the epigallocatechin （EGC），catechin （C），epicatechin，caffeine，soluble sugar and glutamic acid content increased，and the EGC，soluble sugar and glutamic acid content increased significantly （P＜0.05）.Epigallocatechin gallate（EGCG），epicatechin gallate and total C content decreased.The levels of EGCG，polyphenols，total amino acids，chlorophyll b，and total chlorophyll theanine reached a significant level（P＜0.05）.Aromatic components （42）were identified in three treatment samples.There were 9 types identified，of which alcohol compounds were the highest（accounting for 31.68%-36.20% of the aromatic components）.Compared with the samples of non-sealed yellow tea，the relative content of alcohols，ketones，and other aromatic compounds in the two yellowing treatments increased.The highest increase in the relative content of alcohols and other aromatic substances was observed in the fast yellowing process.The relative content of esters and aldehydes decreased，with the highest decrease observed in the traditional yellowing process.