Abstract:The tea leaves of ancient tea tree from Yanla township，Anshun city，Guizhou Province were used as experimental materials，different fresh leaves of spring and autumn were used to process green tea，black tea and white tea and quality of the made teas was assessed by chemical composition test and sensory evaluation，in order to provided a theoretical basis for the suitability and development of ancient tea trees in Yanla township.The results showed that the contents of tea polyphenols were between 21.31%and 31.32%.While the contents of free amino acid were generally lower，it was between 2.42%and 3.01%and there was no obvious difference.The contents of caffeine were between 3.16%and 4.56%.The contents of water extract were generally higher between 40.18%and 45.26%.The results of sensory evaluation showed that the total score of green tea of spring was the highest，followed by black tea of autumn，and the fresh tea leaves from ancient tea tree were suitable for processing green tea and black tea with distinct characteristics and good quality.The taste quality of white tea was better，while the aroma needed to be improved.