Abstract: Dangui Oolong teas were treated with different baking temperature ( 60, 80, 100 ℃) to investigate the optimum baking temperature for processing of Dangui Oolong tea of southern Fujian. Sensory quality, main biochemical components and aroma components of Dangui Oolong tea after baking were researched. Results showed that Dangui Oolong tea got high sensory score when treated with 80 ℃. Catechin quality index and contents of water extract, free amino acid and CG in 80 ℃ group were higher than others, and contents of EGC and EC were lower. Tea aroma was pure with fragrance. Alcohols and aldehydes were main aroma components.Relative contents of trans-nerolidol and benzeneacetaldehyde were relatively higher. Relative contents of alpha-farnesene, benzyl nitrile, dihydrolinalool and phenylethyl alcohol were relatively lower.Results indicated that contents of water extract, polysaccharide, caffeine and total catechins increased after baking. These could be the reference for further researches on baking technology of Dangui Oolong tea.