Abstract: The state-of-the-art conjugated electromagnetic microwave technology was applied to blanch oolong tea.Single factor orthogonal experiments were conducted to evaluate the effects of the roller temperature and rotational speed,number of turned-on microwave magnetrons,as well as conveyor belt speed on the physical and chemical properties of the blanched tea leaves.The optimized processing conditions were:roller temperature at 310℃,roller speed at 10r·min-1,cryogenic cylinder temperature at 150℃,6magnetron tubes turned on with accompanying microwave,and conveying at a speed of 0.14m·s-1,to result in tea leaves with the desired moisture content of approximately 35%.The information provided the basis for future development of the blanching technology for oolong tea.