为解决名优祁红初制中普遍反映的揉捻困难和发酵程度难掌控的问题。选用‘祁门槠叶’种一级鲜叶原料，经相同萎凋后，以传统祁红初制工序为对照，揉捻方式(A)设置A1（一次空揉+轻压）、A2（二次空揉+轻压）、A3（二次空揉+轻压+稍重压）3处理；发酵程度(B)设置B1（偏轻，黄红色）、B2（适中，铜红色）、B3（稍重，红褐色）3处理。通过对揉捻叶的细胞破损率、成条率和芽叶完整率的测定比较，优选最佳的揉捻方式；根据对干茶样品的感官审评与生化成分分析结果，选择最适宜的发酵程度。结果表明：揉捻A3处理，叶细胞破损率87.4%，成条率84.6%，芽叶完整率59.7%，比较符合名优祁红初制的揉捻要求；发酵B2处理制得的茶样，主要生化成分比例协调，感官审评综合评分94.10分，发酵程度适宜。因此，名优祁红初制中的揉捻工序选用A3揉捻方式为好，发酵程度掌控在B2为宜。

The problem of selecting rolling process and the problem of controlling the degree of fermentation, that have generally reflected in the primary process of superior Keemun Black Tea, would be solved. Fresh first-class leaves of Qimenzhuye cultivar, which were withered in the same level, were picked as the raw materials. Compared with traditional primary process of Keemun Black Tea, three treatment groups were set up in the rolling process (A): A1(rolling leaves without pressure once + light pressing), A2(rolling leaves without pressure twice + light pressing), A3 (rolling leaves without pressure twice + light pressure + slightly heavy pressure). Three treatment groups were also set up in the fermentation process (B): B1(insufficient, yellowish red), B2(moderate, copper red), B3(slightly heavy, reddish brown). The best rolling process was selected by measuring every treatment’s broken cell rate, rolled leaf rate and intact leaf rate. The best degree of fermentation was selected by comparing every treatment’s results of sensory evaluation and biochemical analysis. The results were as followed. A3: broken cell rate is 87.4%, rolled leaf rate is 84.6%, and intact leaf rate is 59.7%. So, relatively, the A3 treatment could conform to the requirement of rolling of the primary process of superior Keemun Black Tea. B2: mutual proportions of chemical ingredients in dried leaves were in harmony, and its integrated score of sensory evaluation was 94.10. So, the degree of fermentation in the B2 treatment was suitable. Above all, it is better to choose A3 as the rolling process of the primary process of superior Keemen Black Tea; and it is better to choose B2 as the degree of fermentation in the primary process.