Abstract: Using the traditional processing technology, the green tea, black tea and white tea were processed with the leaves from the newly bred Baiyun-tezao tea variety.Suitability of the tea for processing was determined by sensory evaluation and aroma analysis on the resultant teas.GC-MS were used to detecte the aromatic components.The results showed that the new variety was suitable for making green tea,blacktea and white tea, as the sensory scored 90.2 to 94.9 points.The tea samples were found to have 43 aromatic components, including 8 alcohols, 11 aldehydes, 6 ketones, 5 esters, 2 alkanes, 8 vinyls, and 3 nitrogen compounds.The compounds in the highest concentrations in the green tea, black tea and white tea were all alcohols, at 47.41%, 58.79% and 76.03%, respectively.The aldehydes, ketones, esters and vinyls were also high.Specifically, -linalool, trans-Geraneroli, -trans-Ocimene, cis-Jasmine, salicylic acid, methyl eater, and nonanal and -lonol were the aromatic components found in the Baiyun-tezao.