Abstract:This study investigated the effects of shaking on the quality of summer-autumn black tea manufactured from the Maoxie cultivar， specifically examining its contribution to floral aroma formation and the resultant changes in physicochemical and volatile components. The results showed that the contents of tea polyphenols， caffeine， soluble sugars， and total free amino acids in summer floral black tea were significantly lower than those in summer black tea； in autumn floral black tea， except for a comparable caffeine content， all other components were significantly lower than those in autumn black tea. The content of theaflavins and thearubins in floral black tea was lower than black tea in summer and autumn， while the content of theabrownins was higher. Headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）analysis of black tea volatile compounds revealed a total of 49 compounds， including alcohols， aldehydes， alkenes， esters， ketones， and others. The total amounts of volatile components in floral black tea were 19.42 and 11.94 μg/L， respectively， representing increases of 67.70% and 52.88% compared to black tea in summerautumn， respectively. Specifically， the relative content of alcohols was the highest， accounting for approximately 60% of the total volatile components. The alcohol content in floral black tea was 74.30% and 65.18% higher than that in black tea in summer-autumn， respectively. The relative content of volatile components with floral and fruity aromas， such as phenylethanol， phenylacetaldehyde， cis-3-hexenyl hexanoate， and α-farnesene in floral black tea was significantly higher than that in black tea.