摘要：A central co.posite design(CCD),with three variables and three levels,was used to optimize withering and fermentation processing during manufacture of co.gou black tea of *** three independent variables were withering time,fermentation time and fermentation *** factor was set by three *** responses were predicted by analysis of the regression *** the study,the models of regression equation were significant by the analysis of variance(ANOVA).The seco.d-order response surface figures were showed that interaction term is co.related with the *** process parameters for the maximum of TF and TR formation were obtained at withering time of 12 hours,fermentation time of 2 hours,and fermentation temperature of 30℃.The predictions of TF and TR formation were 0.52% and 3.98%.The results obtained in this study showed that the CCD and Response Surface Methodology(RSM) co.ld be an effective tool to optimize the process parameters of co.gou black tea manufacture.