Abstract: Five different light intensities were employed in the withering process of Dancong tea. The analysis results of aromatic constituents with GC-MS are as follows: The fresh leaves withered by different light intensities resulted in different qualities of semi-made teas in terms of aromatic constituents. While the wave-length of the light was ≥ 520 nm, the light intensities 13 725 - 16 774 lx, withered the tea for 30 min, the corresponding semi2made tea had many sorts of aroma substances, contained β-Ionone and Ionone emitting unique sweet aroma of flower and smelled good and had better quality.

Key words: Tea, Light intensity, Withering, Aromatic component