Abstract:The edible jute is rich in nutritional value.In order to explore the characteristics of tea processing and the quality of edible jute tea，the physical and chemical characteristics of jute from one bud to two leaves，tender leaves and old leaves of vegetable jute were studied，and the suitability of tea making was determined.The corresponding tea varieties were made，and the sensory and physical and chemical quality were analyzed.The results showed that：the fresh leaves of edible jute had dark green color，big，thin and soft leaves，high content of chlorophyll and protein，and low content of polyphenols，suitable for making pearl green tea.The sensory and physical and chemical quality of the three kinds of green tea prepared by emerald process were significantly different.The quality of old leaf tea was the best，with the sensory quality score of 85.37± 5.1，and the content of free amino acids was（17.0± 0.15）%.However，the content of tea polyphenols and caffeinewasfar less than that of the control group，so the taste of the tea was fresh and mellow，but it lacked strong and stimulating taste.It could be used as a substitute tea drink for the aged and women with cold body and stomach.