Wuyi rock teas made from Shuixian or Rougui tea cultivar were baked for different degrees. Their organoleptic properties and principal biochemical components, and the physical properties of tea infusion (aberration, transmittance, precipitation amount and particle size) were determined in this study, to evaluated the effect of different baking technics on the quality of Wuyi rock tea. The results showed that baking process were beneficial to the improvement of Wuyi rock tea quality. The contents of tea polyphenols, caffeine, free amino acids, theafavins and thearubigins significantly decreased with increasing baking degrees. However, there were no significant variations in the contents of soluble protein and soluble sugar. For catechins, the contents of EGC, EGCG, EC, ECG decreased, whereas C and GCG contents increased. With the increase of baking degrees, the particle size of tea infusion was decreased, whereas its transmittance, brightness, precipitation amount and clarity were gradually increased. However, heavy baking degree could cause the scorched and bitter flavor to tea infusion. Therefore, Wuyi rock tea at light and medium baking degree showed the best qualities of brightness and taste.