Abstract: To improve the quality of Tibetan tea,the sensory quality,chemical composition and aroma components of Tibetan tea made from 7 different tenderness materials were compared through laboratorial post-fermentation.The results showed that,the content of fluorine and lead in Tibetan tea increased gradually with the decrease of tenderness. The sensory score increased firstly and then decreased with the decrease of tenderness,and the highest score was 89.55 scores with one bud and three leaves of Tibetan tea,which had high water extract,soluble sugar,tea polysaccharide,theabrownin contents and low caffeine content 41.02%,6.71%,2.15%,10.48% and 3.06% respectively. 45 kinds of aroma components were detected in different tenderness Tibetan tea,including 16 kinds of alcohols,8 kinds of ketones,6 kinds of aldehydes,5 kinds of esters,4 kinds of acids,3 kinds of pyrrole and 3 other kinds,and all of them had the highest relative content and detectable aroma component quantity of alcohols. However,the relative content and composition proportion of aroma chemicals in Tibetan tea were significantly affected by tenderness. The research showed that fresh leaves with too high or too low tenderness were not suitable for Tibetan tea processing,and the moderate maturity of one bud and three leaves had a good material basis for the formation of Tibetan tea quality.