Tender buds of E’cha NO.10 from Xuanen County,Hubei Province were processed into dry tea according to different shaping methods including baking,carding,rolling and rubbing and carding leaves with different moisture content of 40%,37%,33% and 30%. The tea quality including appearance and components of main liquor quality was analyzed by sensory evaluation and physical-chemical test to study the effects of shaping methods on the tea quality and obtain the optimal shaping method of strip famous green tea. Results showed that the shape quality of tea was affected by different shaping methods. The scores of carding and rubbing were significantly higher than that of baking and rolling. Different shaping methods had important effects on the color of dry tea and tea soup. Taking various factors into consideration,the shape of tea by carding was tight and beautiful,and the overall quality was the best. With the decrease of moisture content of carding leaves,the strip of tea became tighter and the aroma concentration became higher. However,the green and luster of the dry tea and infused leaves decreased obviously,and the color became darker. The contents of total chlorophyll and chlorophyll a decreased significantly,while the contents of amino acids increased. The contents of tea polyphenols,soluble sugar and chlorophyll b did not change significantly. Combined with tea sensory evaluation and physicochemical index,the leaves with moisture content of 33%-37% after carding were the best.