A bud with two leaves of Bixiangzao tea variety in spring as raw material and was separately processed into six categories of tea(green tea, yellow tea, white tea, oolong, brick tea and black tea), the samples fixed by steaming pattern as control to study the inhibitory effects of different kinds of tea on α–amylase and trypsin under the optimal enzymatic reaction conditions (the optimal enzymatic reaction conditions for α–amylase were that 18 μg/mL α–amylase and tea infusion were put into test tube and preheat in 37 ℃ water bath for 5 min, and then adding soluble starch to react for 20 min, the optimal enzymatic reaction conditions for trypsin were that 0.252 mg/mL trypsin and tea infusion were put into test tube and preheat in 40 ℃ water bath for 5 min, and then adding casein to react for 15 min). The results showed that with the same concentration of tea infusion, the inhibitory effects of different tea on α–amylase and trypsin were quite different but were all raised with the increase of the tea mass concentration within a certain range. Under the optimal reaction conditions, the inhibitory rate on α–amylase of control group, green tea, yellow tea, white tea, oolong, brick tea and black tea were 74.1%, 74.5%, 71.4%, 70.4%, 70.3%, 64.1% and 57.3% respectively, showing that the green tea’s inhibitory effect on α–amylase was the best, and there were no significant differences between control group and green tea, white tea and oolong, but remarkable differences between white tea and yellow tea, yellow tea and oolong (P<0.05) and significant differences among the other kinds of tea (P<0.01). While for trypsin, the inhibitory rates of control group, green tea, yellow tea, white tea, oolong, brick tea and black tea were 86.12%, 85.35%, 73.11%, 68.76%, 82.41%, 64.76% and 56.13% respectively, among which the control group and green tea showed fairly good inhibitory effects and there were significant differences(P＜0.01)among the other categories of tea.