Abstract:On the basis of the conventional black tea processing technology，sunshine drying and shaking were added. The content of tea polyphenols，catechins，caffeine，free amino acids，soluble sugars，flavonoids，and proteins in the tea samples of key processes were analyzed.The results showed that the content of water extract increased from the fresh leaves to the stage of rolling. The content of tea polyphenols soluble sugars，and proteins，were the highest in fresh leaves，which were 21.68%，31.56 mg/g，and 22.65 mg/g，respectively. During the whole processing，the content of free amino acids was relatively stable；the content of tea polyphenols gradually decreased；and the content of protein changed irregularly. The content of flavonoids in the sun-dried tea sample and shaking tea sample were 153.36 mg/g and 148.99 mg/g，respectively.The main catechins in the tea samples were ester catechins，and epigallocatechin gallate（EGCG）had the highest content among catechins，followed by epicatechin gallate（ECG）. The content of EGCG increased from fresh leaves to the shaking stage and then gradually decreased. Caffeine was the main component of purine alkaloids，with the highest content（4.17%）in the rolling process and the lowest content（3.63%）in fresh leaves. There were correlations between the main components in the processing of Jinxuan black tea. The multiple regression analysis results showed that changes in the content of the water extract during the processing were attributed to changes in the content of purine alkaloids.