procession were studied in this paper. The results showed that contents of amino acids and soluble sugars decreased, while chlorophyll increased, and that of polyphones first decreased and then increased with the rising of shaping temperature. Soluble sugars were the only one remarkably affected by time during shaping, and which went up with the increasing of time. The contents of amino acids and soluble sugars rose but chlorophyll first ascended and then descended with the adding of leaf weight. The tasting results revealed that suitable shaping temperature and time were beneficial to the forming of flavor and appearances. Too high and too low leaf weights did harm to appearance and infusion character. It was suggested that the appropriate leaf weight, time and temperature were 1.0～1.5 kg, 20 min and 65 ℃ or so, respectively.

　　KEY WORDS　curl-shaped famou