In order to improve the consistency of cigarette quality, the method for casing, flavoring and tobacco blending on the basis of the dry weight of tobacco in processing were researched. Comparing with traditional method which neglected the variation of moisture content in tobacco, the new method had the following advantages: 1) the inter-batch standard deviation of sugar consumption reduced from 2.69 to 2.45 kg; 2) the inter-batch standard deviation of flavoring consumption reduced from 0.86 to 0.72 kg; 3) the inter-batch standard deviation of stem consumption decreased from 37.2 to 35.8 kg; 4) the inter-batch standard deviations of TPM, tar, nicotine and CO deliveries in mainstream cigarette smoke declined by more than 39 %.