Abstract:This study aims to optimize the processing technology of Shilixiang floral black tea in summer and improve its quality. The sensory evaluation,chemical quality analysis,cluster analysis,and partial least squares discrimination analysis（PLS-DA）were used to comprehensively evaluate the quality of tea samples undergoing different processes.The result showed that the sensory scores of the tea samples undergoing 16 processes ranged from 88.3 to 93.8,and eight products scored more than 90 points,with better overall performance. The content of water extract,tea polyphenols,amino acids,theaflavins,thearubiguns,theobarins,and caffeine,and the total amount of catechins were 30.39%-43.38%,9.69%-22.68%,1.55%-2.96%,0.06%-0.66%,0.86%-6.71%,0.29%-8.93%,5.18%-5.96%,5.79%-12.72%,respectively. When the Euclidean square distance was 15,16 tea samples could be grouped into three clusters. PLS-DA could distinguish different tea samples by quality component score chart,fitting curve,load chart,and prediction model of variable weight parameter. The optimal processing technology of Shilixiang floral black tea in summer was as follows:withering time of 12 h,fermentation time of 2 h,and drying temperature of 80 ℃.