In this article the quality formation mechanism of Luyuan tea was stated, the piling and shaping conditions were also optimized.Finally mechanizing technology was confirmed.

• 本课题以鹿苑茶为对象，在研究传统鹿苑茶品质形成机理的基础上，优化闷黄条件和做形工艺，实现了鹿苑茶加工全程机械化。