Abstract:  Five processing parameters were studied using optimum design. The result showed that the fermenting-temper-ature was the most important factor, then the fermenting time, thickness of leavies, withering time, rubbing time. Withering for 14 h and rubbing for 20. 8 min combined with thichness of 2. 5 cm of leavies and temperature of 18. 2℃, fermenting for 75 min was found to result in an optimum process for the fresh leavies used in the study.

Key words: Processing Parametrs Optimization Biack Tea