为提高夏暑乌龙茶的品质，试验研究增湿晒青新工艺对清香型夏暑乌龙茶感官品质和生化成分的影响。将清水喷施于‘本山’和‘铁观音’2个茶树品种的夏暑季鲜叶，增湿量分别为鲜叶重的6%、9%、12%、15%、18%，以不喷清水做对照。增湿晒青后，其他工序同清香型乌龙茶加工工艺，加工成干茶后进行感官审评、分析测定干茶的品质生化成分。结果表明：采用增湿晒青新工艺，可提高晒青叶表面的空气相对湿度，降低叶温，延长茶青日光萎凋时间；增湿量为鲜叶重的9%、12%和15%的‘本山’和‘铁观音’干茶，与对照相比，提高了品质，苦涩味降低2~3级，氨基酸含量有所提高。

In order to improve the quality of summer oolong tea, the effects of a new processing technique of humidification sunlight withering on sensory quality and biochemical component of soft scent summer oolong tea were studied. Water was sprayed on the tender shoots of ‘Benshan’ and ‘Tieguanyin’ of tea plant cultivars (the water amount 6%、9%、12%、15%、18% tender shoots weight, respectively), and then soft scent summer oolong tea was manufactured after humidification sunlight withering. Oolong tea sensory was tested and biochemical compounds were determined. The results showed that: the relative air humidity of surface of humidification sunlight withering leaves enhanced, while the temperature of humidification sunlight withering leaves reduced, the time of humidification sunlight withering extended. Compared with control, the quality of oolong tea from 9%、12%、15% humidification sunlight withering technique were significantly improved, the bitterness and astringency of soft scent oolong tea degraded 2-3 level and the content of total free amino acids increased by the new technique of humidification sunlight withering.