Abstract: To study the influence on the quality of Yunnan manual broken black tea of different tea tree varieties, new provincial tea tree variety ‘Yunchahong 1’, ‘Yunchahong 2’ and ‘Yunkang 12’ were selected as the test objects to contrast to national improved tea tree variety ‘Yunkang 10’, and then made Yunnan manual broken black tea under a same picking and processing standard. Compared the result of the main biochemical components and sensory evaluation. The result showed that 3 tea samples of the new tea tree varieties contained rich and the proportion of biochemical composition was coordinating, to analyze the comprehensive score of five factors on sensory evaluation, two varieties were higher than that of the control group. The comprehensive score from high to low was ‘Yunkang 12’, ‘Yunchahong 2’, ‘Yunkang 10’ and ‘Yunchahong 1’ successively. It concluded that 3 new tea tree varieties could be used as selection variety to processing Yunnan manual broken black tea, especially ‘Yunkang 12’ and ‘Yunchahong 2’ was advisable.