Abstract: For the purpose of optimizing the technological parameter for chimonanthus tea scenting technique,the effects on organoleptic quality and main biochemical of chimonanthus tea for the scenting factors by means of orthogonal design experiment on four factors of three levels were studied.Results showed that the scenting temperature and the water content of tea affected obviously on shape and color of drying tea,while the temperature affected significantly on their aroma,taste and general quality.Ef...