Abstract: In order to develop a new product line of flowery Linglong black tea, this test tried to apply rocking green technology to Linglong black tea processing and studied the influence of different rocking green degrees and fermentation temperatures on the quality of Linglong black tea, then preliminarily explored the best key technical parameters of Linglong black tea. Based on the sensory evaluation and chemical component results, the withering leaves through mild degree of rocking green (2.5 min-5 min-10 min) and fermentation at 28℃had the best quality of flowery Linglong black tea.