At present, there are some problems in rose tea on the market, such as single processing method, large loss of aroma after brewing, etc. In this study, with reference to tea processing, fresh rose (Rosa crimson glory) petals were processed into scented tea by four methods: Room temperature-drying, withering-fermentation-drying, fixation-drying and fixation-fermentation-drying respectively. The quality indexes of scented tea such as sensory quality, aroma composition, and content of active substances (total phenols, total flavonoids, and anthocyanins) were compared and analyzed. In addition, the enzymatic activities of polyphenol oxidase and peroxidase in the scented tea were determined. Besides, the correlations between the quality indexes and the activities of the two enzymes were analyzed. The results showed that the total sensory evaluation score of rose tea processed by fixation-fermentation-drying treatment was 75.00±8.30, significantly higher than that of rose tea processed by other methods (P
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