Abstract: The investigation of black tea processing in Qinba Mountain and Dabie Mountain shows that the production season of black tea in Qinba Mountain and Dabie Mountain is mostly in summer and autumn. The popularization rate of special equipment for withering and fermenting is high, and the mechanized processing technology is relatively advanced. The results of sensory quality and physicochemical composition analysis of typical black tea showed that the appearance of tea sample was tight, the color and lustre was good, and the quality was up to black tea quality standard. However, some tea samples still had the phenomena of high fire, sultry and mixed flowers at the bottom of leaves. Endoplasmic analysis results show that for the black tea in Qinba Mountain and Dabie Mountains, the content of amino acid was 2.48%~3.16% and soluble sugar content was 2.33%~3.40%, both at a high level;The tea leaves are rich in materials. The retention of tea polyphenols was 7.39%~8.72%, at a normal level, and the bitter taste of tea was not obvious. The content of theaflavins was 0.066%~0.130%, thearubigins content 2.28%~3.85%, and the content of theagreyins was 2.76%~3.56%, and the changes were relatively small. The content of thearubigins and theaflavins in Qinba Mountain and Dabie Mountain were in the middle and lower level, and the ratio of them were both high, which indicated that the quality of black tea in the two tea areas needed to be further improved. The technical measures to improve the processing of black tea in Qinba Mountain and Dabie Mountain are as follows：Further introduction of black tea processing equipment to achieve standardized processing;Strictly regulate the processing environment to ensure the hygiene and quality safety.

Key words: Qinba Mountain, Dabie Mountain, black tea, processing, quality