Taking the 60K-S shape-fixing machine as the experimental subject,orthogonal design experiment of three factors including the water content (20%,25%,30%),temperature (105,120,135℃) and quantity (3.5,4.5,5.5 kg) of shape-fixing leaf was conducted to optimize mechanical shaping process of Enshi Yulu green tea.The results showed that contents of tea polyphenols and amino acids increased and the contents of soluble sugar and chlorophyll decreased with the increase of shaping temperature.Too high temperature led to the breakage of leaf and destruction of chlorophyll which decreased the green degree of dried tea.The water content and leaf quantity had no significant effect on the polyphenol,chlorophyll,amino acid and soluble sugar of tea,but significantly affected the content of chlorophyll.Small masses and breakage appeared with the increase of leaf quantity and water contents.The optimal parameters of 60K-S shape-fixing machine were 25% the water content of leaf,3.5 kg or so leaf,and 120℃.