We applied two drying treatment, hot air and heated roller, to the fresh tea leaves collected from the Fudingdabai region. The sensory quality, tea brew color, main chemical components and antioxidant activity were analyzed. The sensory score by hot air treatment was higher than that by heated roller treatment, with higher hue of tea brew color (a and b), content of theaflavins, thearubigins, content of water extract, free amino acids, tea polyphenol and the ratio of polyphenol to amino acids. While the content of soluble sugar in heated roller treatment was greater than that of the hot air treatment. The main aroma substances like hyacinthin, decanal, linalool, trans–2–octen–1–ol, 1–heptanol and methyl salicylate etc in hot air treatment showed sweet flavor, the antioxidant capacity of hot air drying were better than hot roller treatment.