Abstract: To explore the influence of tea leaves with different tenderness on the quality of Qingzhuan tea. Qingzhuan teas were made from 4 different tender tea leaves of Fudingdabai tea tree cultivar. The sensory quality of Qingzhuan teas was evaluated according to the way of sensory evaluation. The main chemicals and aroma components were analyzed by chemical analysis and GC-MS method. The sensory evaluations showed, as the decrease of tenderness, the sensory score of appearance and liquor color decreased while the score of aroma and taste increased. The main quality components analysis showed that, Qingzhuan teas with 1 bud with 1 leaf and 1 bud with 2 or 3 leaves were richer in content of water extract, tea polyphenols, catechins, amino acids and soluble sugars than that of 1 bud with 4 or 5 leaves or pruned leaves. With the decrease of tea leaves tenderness, theaflavin content decreased while fluorine content increased. The total amount of aroma components increased significantly with the increase of raw material maturity. The aroma amount of Qingzhuan tea from 1 bud with 1 leaf was the lowest (12.88) , with the highest percentage of alcohols, next ketones and heteroxygens, as 47.28%, 14.13%, 13.74% and 6.99% respectively; The total aroma of 1 bud with 2 or 3 leaves was 62.43, with the highest percentage of alcohols, next to aldehydes and hydrocarbons, as 36.14%, 19.09% and 14.50% respectively; The total aroma of 1 bud with 4 or 5 leaves was 72.43, with the highest percentage of ketones, then aldehydes and alcohols, as 25.21%, 20.35% and 19.34% respectively; The total aroma of pruned leaves was 79.61, with the highest percentage of ketones (32.58%), followed by aldehydes (27.71%) and alcohols (16.40%). According to the quality of Qingzhuan tea and the safety requirement of fluorine content, the fresh leaves of 1 bud with 4 leaves can be considered as the main raw materials of Qingzhuan tea.