Taking the finished summer green tea as the raw material, the single factor and orthogonal experiment were conducted by using dry-heat post-treatment to study the optimum technological parameter and effect of the optimum technical on the flavor of summer green tea. The results showed that: dry-heat post-treatment had a significant effect on improving the flavor quality of summer green tea. The optimum technicals were as followed: temperature 55 ℃, water content of unprocessed tea 9% and time 6 h. Sensory of the processed summer green tea showed aging taste disappeared, bitterness decreased and become mellow. In taste composition, the content of total amino acids and sweet amino acids were significantly increased, while bitter amino acids were significantly decreased （P＜0.05）. The content of NETC, EC and CG were significantly increased, while TP, total catechins, ETC, CAI and CAF were significantly decreased （P＜0.05）. In aroma components, aging smell main aroma substance included 1-pentene-3-alcohol, 2,4-heptyl diene formaldehyde, 3,5-symplectic diene-2-ketone, 5,6-epoxy-β-ionone decreased sharply. Sweet and fragrant fruit smell substance included benzyl alcohol, phenethyl alcohol, beta ring citral, geranyl acetone besides baking smell substance including 2-amyl furan, 1-ethyl-2-formyl pyrrole and so on increased sharply.