Abstract: In this study,raw material Wuyi rock tea was processed into Yanfu tea by four different treatment methods and its quality analyzed. The results showed that,compared with the raw materiale,the content of polyphenols,free amino acids and soluble sugar in Yanfu tea decreased,while the content of water extract increased. The content of alkaloids increased,while the content of catechin and amino acid components decreased. The results of multiple comparisons between four groups tea showed that the content of tea polyphenols in the Yanfu tea treated by high-pressure steam piles and addition of microbial agents(ZFG)was significantly different from the Yanfu tea treated by traditional brick-tea processing(F)(P<0.05). There was no significant difference among the content of free amino acids,caffeine,soluble sugar and water extracts of the Yanfu tea treated by high-pressure steam pile(ZF),the Yanfu tea addition of microbial agents(FG)and ZFG Yanfu tea with F Yanfu tea. Compared with F Yanfu tea,ZF Yanfu tea had no significant difference in catechin composition. There were significant differences between F and FG Yanfu tea in terms of the content of epigallocatechin(EGC),epigallocatechin gallate(EGCG),total catechin,simple catechin. F Yanfu tea was significant different from ZFG Yanfu tea in EGC,epicatechingallate(ECG),total catechins and non-ester catechin. The contents of Theanine and Ieucine(Ieu)were significant different from F Yanfu tea. Principal component analysis showed that Yanfu tea could significantly improve the taste of Wuyi rock tea,making it more mellow and fresh. These results can provide a theoretical basis for exploring the feasibility of processing Wuyi rock tea into the products of Yanfu tea.