Abstract: To investigate the effect of different particle sizes of large-leaf yellow tea powder on the quality characteristics of wheat dough, this study selected five types of tea powder, namely coarse powder, fine powder, ultra-fine I, ultra-fine II, and ultra-fine III, and added them in equal amounts to the flour to make tea containing dough. The influence of different powders on the quality characteristics of wheat dough was analyzed using instruments such as farinograph, texture analyzer, rheometer, and rapid viscosity analyzer. The results showed that as the particle size of large-leaf yellow tea decreased, the water absorption rate, formation time, and stability time of the dough significantly increased (P<0.05), while the storage modulus (G') and loss modulus (G'') of the mixed dough increased, and G' value dominated. The protein weakening degree, peak viscosity, retrogradation value, and gelatinization enthalpy mainly showed a decreasing trend, while the tensile resistance and tensile length first increased and then decreased. This study showed that adding different particle sizes of large-leaf yellow powder could affect the quality characteristics of wheat dough. Especially, the addition of ultra-fine II could effectively improve the thermal mechanical and rheological properties of dough. The results of this study are expected to provide reference for the development and utilization of tea containing flour products.