Abstract: Abstract: In order to promote the quality of brick tea and effectively reduce the fluoride content in brick tea, the fluoride content in one bud and five leaves of 25 tea varieties was determined by the method of fluoride-ion specific electrode. The results showed that the content of fluoride of the varieties were 181.92-345.06 mg/kg, among which the fluoride content from ‘Zhongcha 302’ was the lowest in 25 tea varieties. On the basis of the traditional production process of brick tea, optimized three new low-fluoride brick tea production processes with raw materials of one bud and five leaves from ‘Zhongcha 302’. The fluoride content, physicochemical index, sensory analysis and main chemical contents of the brick tea samples were determined. The best processing technology of low-fluoride brick-tea was the third one, that includes fresh leaves，placing of green leaves，fixing，rolling，second fixing，second rolling，sunning，pile-fermentation，steaming，pile-fermentation，drying，shaping brick by vapor treating The results showed that the fluoride content and physicochemical index of the brick tea samples of the third low-fluoride brick tea production process accord with National Standard GB/T 9833.4-2013. The sensory analysis of the brick tea samples were better than traditional brick tea. The water extract, tea polyphenols, amino acids, caffeine and water-soluble of the brick tea samples were increased by 9.41%, 36.39%, 26.94%, 27.23%, 15.29%. Selecting low fluoride tea varieties, controlling the tenderness of fresh leaves, and optimizing processing techniques could produce low-fluoride brick tea.