Abstract: For the purpose of degrading the bitterness and astringency of summer oolong tea, the Effects of a new processing technique on the bitterness and astringency of oolong tea was studied. Utilizing two tea plant cultivars of Baxian and Dancong as materials, humidification withering was conducted by sprayed water on the tender shoots(the water amount 6%、9%、12%、15%、18% tender shoots weight, respectively), and then oolong tea was produced by conventional processing. The effects of new humidification withering technique on the bitterness and astringency of summer oolong tea were probed. The results showed that: the quality of oolong tea from 15%、18% humidification withering technique were significantly improved, humidification withering technique degraded the bitterness & astringency of oolong tea 3-4 level.