Abstract: Various technologies were applied to processZhangzhou wild black tea. Quality of the resulting teas was compared. Freshleaves from Zhangzhou wild tea shrubs were used to make black teas by the Sunny-redProcess, the Congou Black Tea process, and the new Yaoqing Process. The blacktea produced by the new method was judged to be of the highest in quality. Itwas rich in flavor with a subtle sweet taste, as well as, exquisite in aromawith a hint of flowery, fruity and honey notes. Its harmoniously balanced mouthfeel,sweetness and freshness suppressed the undesirable greenness and bitternesscommonly associated with tea. Therefore, the Yaoqing Process was considered thechoice method for processing the Zhangzhou wild black tea.