In order to study the impact of shaping technologies on the quality of Enshiyulu, effects of the semi-finished tea container, pressing manner, time duration for shaping, leaf feeding, etc on tea sensory quality and colour were investigated. The parameters were also optimized through the L9(34) orthogonal experiment. The best shaping results were achieved when water content of the semi-finished tea container was 24%, time duration for shaping was 30 min, pressing manner was light pressing, and leaf feeding was 3.5 kg each time for Enshiyulu with one leaf and a bud. The effects of the main factors on the colour of dry tea were identified in order of importance as follows: water content, time duration, leaf feeding, and pressing manner. On the other hand, the importance of these factors on the tea brew was rankedin a different order: water content, pressing manner, leaf feeding and time duration