Abstract: The paper aims to screen out tea cultivars with excellent suitability for processing. The suitability for green tea’s processing of 5 state- level tea cultivars including ‘Cuifeng’,‘Yingshuang’,‘Shuchazao’, ‘Fuzaoerhao’and‘Qimenzhuyezhong’was analyzed. The results were as follows: (1) there were significant differences in the content of taste compounds among the 5 tea cultivars, the content of caffeine in ‘Qimenzhuyezhong’and‘Fuzaoerhao’was higher than that of others; however, the tea soup of pan-fired green tea, processed by‘Fuzaoerhao’, was mellow and fragrant; in spite of refreshing taste, less polyphenols and aqueous extract were in Shuchazao, which was not fragrant; higher ratio of TPs/AA and TPs/Caffeine were in ‘Yingshuang’, whose taste and arome were excellent;‘Cuifeng’had the best suitability for processing among the 5 cultivars; (2) the correlations between taste compounds and evaluation scores of tea soup were obtained in the research, which could provide references for studying tea cultivars’suitability for processing in the future.