Abstract: In order to promote its development, Eurotium cristatum teas fermented by inoculating the spores to different kinds of tea and green teas were analyzed and compared. The results showed that, among different kinds of tea, Eurotium cristatum tea fermented from the black tea had the best sensory qualities with a rich fungal aroma and a strong sticky sense, but its chemical components were lower than those of shined green tea whose chemical components were the highest. And among different green tea materials, the quality of Eurotium cristatum tea fermented from the de-enzymed and rolled tea leaves was the best, which had the orange-yellow and slightly bright color, and the strong mellow and sticky taste, and whose chemical components were the richest. It was proved that among different kinds of tea, black tea was the best material to form the sensory quality of Eurotium cristatum tea, and shined green tea was the best material to form its physicochemical quality; and using the de-enzymed and rolled tea leaves directly as the material was more helpful to reduce its production costs.