Abstract:With bohea tea “Jinjunmei”as the test object，the effects of different withering methods on sensory quality，main biochemical components and volatile aromatic components were studied.Sensory evaluation indicated that“Jinjunmei”leaves dried by hot air withering produced flowery，fruity aromas，slightly green and sweet，mellow，slightly astringent taste，while“Jinjunmei”leaves dried by natural withering yielded a fragrant flowery，fruity and honey aroma，with a sweet and mellow taste.There were significant differences in the polyphenol，thearubin，and theanine content of leaves withered naturally or with hot air.Seventy-two different aromatic compounds were detected，including 13 alcohols，10 nitrogenous compounds，2 lactones，7 aldehydes，20 hydrocarbons，9 ketones，1 heterooxygenate and 10 esters.The total peak area of aroma components in naturally withered leaves was higher than that in hot air withered leaves.There were 15 significant metabolites of aromatic compounds in both hot air and naturally withered leaves.Ten of these metabolites were significantly higher in hot air withered leaves than in naturally withered leaves.The contents of trans linalool oxide，geraniol，and methyl salicylate were higher in naturally withered leaves than in hot air withered leaves.