Abstract: Based on the dynamic change of moisture during the processing of roasted green tea, taking the sensory quality, aroma components and flavor of the finished product as the evaluation indexes, for the treatment of temperature and speed in the process of roll-roasting and final roasting, the effects of suitable combination processes of constant temperature and constant speed speed roll-roasting+constant temperature final roasting, variable temperature and variable speed roll- roasting+constant temperature final roasting, and variable temperature and variable speed roll-roasting+variable temperature final roasting on the quality and flavor of roasted green tea were studied. The results showed the color and aroma quality of roasted green tea were greatly affected by variable temperature and variable speed roll-roasting and variable temperature final roasting flavoring processes. There is a difference in relative content of special aroma components including hotrienol, phenylethyl alcohol, trans-3-hexen-1-ol, β-ocimene, methyl 2-methylvalerate, caproic acid cis-3-hexen-1-yl ester, cis-jasmone, 2-pentylfuran and 1-ethyl-2-formylpyrrole, which is the main reason for the difference of flavor characteristics. The process of variable temperature and variable speed roll-roasting + variable temperature final roasting process is better than other processes in improving the color and aroma quality. The water content in the first stage of roll-roasting is 25%, the control time of different processes was constant temperature and constant speed for 25 min, variable temperature and constant speed for 13 min, variable temperature and variable speed for 10 min, and the water content in the second stage of roll-roasting is 10%. The control time of different processes is constant temperature and constant speed for 25 min, variable temperature and constant speed for 27 min and variable temperature and variable speed for 30 min.