The sensory quality of Qingzhuan teas made from 4 different tender tea leaves of Fudingdabai tea tree cultivar was evaluated by sensory evaluation. The main chemicals and aroma components were analyzed with chemical analysis and GC-MS method. The result of sensory evaluations showed that the sensory score of appearance and liquor color decreased while the score of aroma and taste increased with the decrease of tenderness. The result of analyzing the main quality components showed that content of water extract,tea polyphenols,catechins,amino acids and soluble sugars in Qingzhuan teas with one bud and one leaf and one bud and two or three leaves were richer than that in one bud and four or five leaves or pruned leaves. The content of aflavin decreased while the content of fluorine increased with the tenderness decrease of tea leaves. The total amount of aroma components increased significantly with the increase of raw material maturity. The total aroma of Qingzhuan tea with one bud and one leaf was the lowest (12.88%),with the highest was alcohols,followed by ketones,aldehydes and heterooxygens. The total aroma of one bud and two or three leaves was 62.43%,with the highest was alcohols,followed by aldehydes and hydrocarbons. The total aroma of one bud and four or five leaves was 72.43%,with the highest ketones,followed by aldehydes and alcohols.The total aroma of pruned leaves was 79.61%,with the highest was ketones (32.58%),followed by aldehydes and alcohols. It is indicated that the fresh leaves with one bud and four leaves can be considered as the main raw materials of Qingzhuan tea based on the quality of Qingzhuan tea and the safety requirement of fluorine content.