| Jasmine tea is scented by jasmine flowers blended with tea. It not only keeps the taste of strongly mellow and tasty, but also possesses the refreshing and fragrant aroma of jasmine flowers. Many people like drinking jasmine tea.This paper designed to take spring tea of special grade and spring tea of grade one produced in SiChuan as material, and manufactured jasmine tea though traditional and continuous scenting technology in YiBing and Guang Xi separately. Samples in different working procedure were taken out, and then, aromatic constituents ,TP, TF, TR and TB were analysed. Seeking after the changes of aromatic constituents, TP,and TF etc, and the effects of the change on the aroma, taste, infusion, and holistic quality of jasmine tea. All of above studies aimed at improving the aromatic constituents ,reducing the price of jasmine tea ,and offering scengting factors to simplify manufacturing technology.From basic tea to the last output, the content of TP and catechin decreased appreciably in the process of bom traditional scenting technology and continuous scenting technology. The content of TP in the products manufactured by continuous scenting technology is mostly lower man that in the products manufactured by traditional scenting technology. The content of TP in XUFU special grade tea, XIHU special grade tea and XIHU tea of grade one which were produced by traditional scenting technology decreased 1.64%, 133% , 1.67%,separately; The content of TP in XUFU special grade tea, XIHU special grade tea , which were produced by continuous scenting technology, decreased 2.46% ,2.39%, 3.86% separately. The content of catechin in the products scented by continuous scenting technology is bigger than that in the products scented by traditional scenting technology. The content of catechin in XUFU special grade tea, XIHU special grade tea and XIHU tea of grade one which were produced bytraditional scenting technology increased 1.43 mg/g, 0.71 mg/g , 1.27mg/g compared with the continuous scenting technology products. The decreasing amount of catechin is adjacent in the different working procedure of traditional scenting technology; but during the process of continuous scenting technology, the decreasing amount of catechin in the first scenting procedure is biggest among the procedures.During the process of scenting jasmine tea, The content of both TF and TR increased firstly, and then decreased , the content of TB increased gradually in both traditional and continuous scenting technology ,From basic tea to last output-jasmine tea, the content of TF in XUFU special grade tea, XIHU special grade tea and XEHU tea of grade one which were scented by traditional scenting technology increased 5.26%,833%,9.09% separately, the content of TR increased 321%, 4.08% , 2.49%, separately; the content of TB increased 15.96%, 1232% ,9.13% separately. To the products scented by continuous scenting technology, the content of TF decreased 5.56%, 18.18% separately in XUFU special grade jasmine tea and XIHU tea of grade one , but increased 20% in the products of XIHU special grade tea; the content of TR increased 6.81%,5.70%, 5.57% separately; the content of TB increased 19.14%,22.74%,18.57% separately, in the products of XUFU special grade tea ,XIHU special grade tea and XIHU tea of grade one which were scented by continuous scenting technology. The content of TF,TB,TR show that the products scented by continuous technology maybe have more red infusion , more mellow taste and more deep color of infused leaf , compared with that of traditional scenting technology products.Comparing the sensory quality of the two kinds of technology products in scenting, the products of traditional scenting technology always have high quality in infusion and infused leaf. To the quality of appearance , the products quality of two kind of technology are near to each other. The products of continuous scenting technology have advantage in aroma and taste quality and total sensory quality.To the products of XIHU special grade tea scented by tr...
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