Abstract:To investigate the effects of rolling and frying time on the quality of loquat leaf tea，the young loquat summer shoots were taken as raw materials. After fixing，the shoots were processed in the sequence of rolling and then frying，with four rolling time gradients and five frying time gradients. Then，the main functional components，nutritional quality，water leachate mass fraction，and volatile aroma components of the finished tea products were evaluated by principal component analysis. The results showed that，as rolling time extended，the free amino acid content tended to increase，while the vitamin C content tended to decrease. The total flavonoid，tea polyphenol，and total triterpene acid contents reached their highest at 7 min of rolling. As the frying time extended，the total flavonoid，tea polyphenol，total triterpene acid，total soluble sugar，free amino acid，and vitamin C contents tended to increase and then decrease. Volatile aroma component analysis of loquat leaf tea revealed that the key aroma components were cis-3-hexenal，phenylacetaldehyde，β-damascenone，1-octen-3-ol，naphthalene，and D-limonene，while o-isopropylbenzene and α-pinene were important modifiers for the flavor formation of loquat leaf tea. The results of the principal component analysis showed that the quality of leaf tea made from young loquat shoots was better after drying for 3 h，steam fixing for 75 s，rolling for 3 min，and then frying for 23 min.