In order to study the influence of

In order to study the influence of different withering time on the taste substance content of Yunnan roasted red tea, based on the traditional processing technology of Yunnan roasted black tea, the withering data were changed. By controlling the rolling time, fermentation time and drying method, 24 hours, 30 hours and 36 hours were set respectively, and the tea samples were made according to the processing method of roasted red. After physical and chemical analysis, 30 hours were set The average values of tea polyphenols and amino acids were in the middle, and the average values of water extracts were higher than those of the other two tea samples. The results of sensory evaluation showed that the scores of three kinds of tea samples were significantly different, and the comprehensive scores were 30 hours higher than 24 hours higher than 36 hours. The results showed that different withering time had significant effect on the change of physical and chemical components and sensory quality of Yunnan roasted red tea, and the best range of withering time was 30 hours.