以紫斑牡丹(Paeonia suffruticosa var. papaveracea)花瓣为原料，采用隔离窨制，对牡丹花茶窨制过程中花坯、配花量等主要影响因子进行研究。结果表明，密闭箱桶温度21 ℃、相对湿度90%、窨制时间48 h条件下经一窨一提获得的花茶，感官评审花与茶叶的协调度高、香气高锐持久、茶汤滋味醇正鲜爽。采用气相色谱-质谱联用仪分析花茶香气成分，新鲜花瓣与茶叶配比5:1窨制48 h的花茶苯乙醇、香叶醇、橙花醇含量较高，其香气高扬、茶汤醇正鲜爽，配比2.5:1的花茶上述成分含量和感官其次，而拌和型茶品透素欠鲜爽。发酵或发酵揉捻花瓣窨制的花茶乙醇、环氧芳樟醇及高级烷烃含量较高，其主要赋香物质低于新鲜花瓣含量，渥味明显，茶汤有浊气欠鲜爽。

Using the isolated scenting method, the principal factors including the flower dhool and the amount of flowers were studied during scenting process for peony tea with the petals of Paeonia suffruticosa var. papaveracea as the material. The results showed that the optimum conditions were as follows: the temperature 21 ℃, the relative humidity 90%, and the scenting time 48 h. After one scenting and one aroma improving process , the aroma was sharp and lasting, and the taste of tea soup was mellow and fresh by sensory evaluation. Gas chromatography-mass spectrometry (GC-MS) was used to test and analyze the aroma components. The results showed that the fresh petal ratio of 5:1 scented tea contained higher content of phenylethanol, geraniol and nerol. Its aroma was high, the tea soup was mellow, and the content of above mentioned compounds with the ratio of 2.5:1 was the second, while the mixed tea was not fresh and refreshing. The teas produced by fermentation or rolling petals scenting contain higher ethanol, linalool epoxide and higher alkanes, and their main aroma compounds of purple spot were lower than that of fresh petals. Their flavor was obvious and tea soup was turbid.