In order to investigate the optimum baking temperature for strip shaped oolong tea processing, final firing tea was used to bake at 140℃, 130℃ and 120℃, respectively. The result showed that the contents of the major biochemical components of oolong tea, such as tea-polyphenols and amino acid decreased with the increase of baking temperature, but the contents of caffeine and soluble sugar revealed no significant reduction. The FI (fragrance index) under medium temperature treatment（130℃）was higher than that under low and high temperature treatment of 6.09% and 43.48%, respectively. The results of sensory evaluation also showed that the aroma of strip shaped oolong tea baked at 130℃ was stronger and could last longer. The quality of oolong tea baked with medium-temperature is the best.