In order to improve the quality of Xinyang black tea， compound light source (red light， far-red light， yellow orange light) was added in the withering process of Xinyang black tea to study the effects of compound light source withering on the main biochemical components and volatile components of Xinyang black tea. The results show that: The content of tea polyphenols decreased by 0.31%， the content of catechin decreased by 0.06%， the content of total flavonoids decreased by 0.20%， the content of caffeine decreased by 0.31%， the content of 2-methoxy-furan decreased by 0.13%， and the content of 2， 5-dimethylpyrazine decreased by 0.13%. In addition， theaflavin content increased by 0.02%， amino acid content increased by 0.23%， soluble sugar content increased by 0.78%， linalool content increased by 0.44%， geraniol content increased by 1.77%， phenylacetaldehyde content increased by 2.00%， benzaldehyde content increased by 0.21%. It can effectively reduce the intensity of bitterness and baking flavor of Xinyang black tea， and increase the intensity of fresh sweetness and flower fruit flavor. Conclusion: Adding compound light source in the withering process can improve the taste and aroma of Xinyang black tea， and effectively improve the quality of Xinyang black tea.