Abstract: To improve the aroma quality of Yong Xi Huo Qing tea,a processing method of high flavor Yong Xi Huo Qing tea was designed in this research,according to the processing characteristics of Yong Xi Huo Qing tea and the quality of Oolong tea processing. The fresh leaves were divided into two parts using different processing. One part was applied with process called Zuoqing, and the other was kept in shade. And then the two parts were mixed for further working which used the process of Yong Xi Huo Qing tea. The result showed that the proportion of the difference among the relative amount of 24 kinds of fragrance ingredients (totally detected in 43 species) in Yong Xi Huo Qing tea made by this processing method which part of Zuoqing process account for 14% to 20% was more than 20%, meanwhile the 15 of which were 50% to 60% of the total. Due to the change of the main biochemical components, the sensory quality, especially the quality of aroma, was improved significantly. The comprehensive mark of the 3rd sample, which part of Zuoqing process accounted for 1/7, was 0.9 and 1.4 higher than the traditional crafts.