Withering is an important process of black tea processing, in order to explore the effect of solar withering on the quality of black tea prepared from different fresh leaf tenderness and tea plant cultivars, solar withering experiments were carried out on different varieties such as black tea varieties, green tea varieties, red and green varieties, as well as fresh leaves with different tenderness, such as one bud of one leaf, one bud of two leaves. The results showed that the effects of sun withering on the quality of black tea of different fresh leaf tenderness and tea plant cultivars were compared in this research. The results showed that the effects of sun withering on the quality of black tea of different fresh leaf tenderness and tea plant cultivars were different. The raw materials with the tender degree of one bud of two and three leaves and below were suitabled for sun withering, and the leaf damage was less during the withering process, the content of tea polyphenols and amino acids decreased less, and the content of soluble sugar increased more, increasing by 15%, 13% and 11%, and the content of theaflavins was higher, among which theaflavins in black tea with three leaves and four or five leaves of one bud increased significantly (32% and 10%). Research has shown that sun withering was more suitable for tea plant varieties with weak flowery and fruity aroma, and it was not necessary to carry out sun withering for varieties with rich flowery and fruity aroma, while the albino and purple varieties were not suitable for sun withering.