Abstract: In order to analyse the processing suitability of different category of teas,new shoots harvested from tea cultivars ‘Maoxie’,‘Dangui’,‘Jiulongpao’ and ‘Aijiaowulong’ were steamed and processed green tea,yellow tea,white tea and black tea respectively,and the tea samples were subjected to sensory evaluation and chemical component analysis. The results showed that the content of amino acids in ‘Maoxie’ was highest in four cultivars,up to 2.02%,and the content of ester catechin was 10.27% in green tea,only lower than that of ‘jiulongpao’. The contents of water soluble extracts,amino acids,caffeine in yellow tea were 40.91%,2.13%,3.96% respectively,and all were higher than the other three cultivars. The contents of water soluble extracts was highest in four cultivars,up to 44.32%,and the content of tea polyphenols was 24.28%,only lower than that of ‘aijiaowulong’ in white tea. The contents of water soluble extracts,tea polyphenols,total catechin,theaflavins in black tea processed from ‘aijiaowulong’ were highest in four cultivars,up to 40.17%,23.34%,3.18%,0.42% respectively. The sensory quality of green tea,yellow tea,white tea processed from ‘Maoxie’,black tea processed from ‘Aijiaowulong’ and white tea processed from ‘Dangui’ were excellent. In conclusion,the processing suitability in different category of teas of ‘Maoxie’ was strong. ‘Maoxie’ was suitable for processing green tea,yellow tea and white tea,‘aijiaowulong’ was suitable for processing black tea,‘Dangui’ was suitable for processing white tea.