The smell variation is the critical indicator to decide the timing of shaking and frying in partially oxidized tea. The sensitivities of the tea master to distinguish the smell during processing determines tea quality. We develop this "intelligent tea manufacturing system" that can automatically instruct the timing of "shaking" and "firing" by using the electronic nose that monitors the change of tea scents every second, and the logical decoding algorithm. This system will replace the professional tea master on the accurate decision of processing steps to produce high-quality Bao-Chung tea.Searching for key aromatic molecules is critical for the application of electronic nose. This technique proposes the key scents during partially oxidized tea processing, and develops the corresponding electronic nose system. We establish a tea processing logic based on the smell, which is composed by aromatic molecules, by electronic nose.According to the relationship of aroma and tea processing, the first intelligent tea processing technique which is capable of monitoring tea aroma and giving process instructions in the tea manufacture process. This technique solves the past problem that the tea master can only rely on the highly sensitive sense of smell to make process decisions.The manufacturing process of partially oxidized tea in Taiwan is outstanding of the world. However, the tea making is only relied on the sensitive sense of smell and the experience by tea masters. The limiting factor is mainly on the lack of a key aromatic profile for advising system of tea processing. Our "intelligent tea manufacturing system" is able to evaluate the content of key aroma molecules digitally, and using the intelligent aroma calculating system to perform automated manufacturing process advises. This technique can be connected in series with automated equipment to achieve the aims of industrialized manufacturing of high-quality partially oxidized tea.