Abstract: This study aimed to explore factors influencing the effects of different materials on the physicochemical property and sensory quality of black tea cream. Moreover, improve the black tea cream quality. The three kinds of tea cream (Keemun-Maofeng black tea, Sichuan-Mengding black tea, Fengqing-Dianhong black tea) was prepared by using enzyme treatment and vacuum concentration methods, and its major physicochemical property and active substance and sensory quality were analyzed. The results showed that the content of soluble protein, TF, caffeine, catechins, GC, EGC and EGCG of the Sichuan-Mengding black tea cream higher than other tea cream. The Fengqing-Dianhong black tea cream content of TR and soluble sugar was higher; the content of catechins content was relatively low. The content of nutrient and active substance on Keemun-Maofeng black tea cream were between Sichuan-Mengding and Fengqing-Dianhong black tea cream. Therefore, Sichuan-Mengding black tea was the most suitable for tea cream processing raw materials. The a value, b value, △E, Cab and Sab value correlation coefficient was higher by chromatic aberration. It can better reflect the liquor color and sensory score of black tea cream. It used as black tea cream quality measure.