Abstract: White tea flower was processed with different steam fixing time,and the results of sensory evaluation and biochemical composition analysis showed that the steam fixing time had very significant impact on water extracts,tea polyphenols,amino acids,soluble sugars,flavonoids content and DPPH free radical scavenging capacity and total antioxidant capacity,while had no obvious impact to hydroxyl free radicals scavenging capacity and the sensory quality. The white tea flower had the best sensory quality by no steam fixing;and its amino acids,soluble sugar and flavonoids content were also the highest;but water extract and tea polyphenols and the antioxidant capacity were the highest by steam fixation for 90 to 120 s. The shape of white tea flower treated by steam fixation for 90 to 120 s was yellow-green and tight;the soup was green and yellow bright;the aroma was cooked incense;the taste was cooked slightly sweet;the flower bottom was yellow-green. Therefore,90 to 120 s steam fixation was more conducive to the formation of white tea flower’s quality.

Key words: white tea flower, steam fixation time, chemical compositions, antioxygenic property