Abstract:Two purple tea varieties，Lizi 1 and Lizi 2，which were excavated from the large-scale tea garden in Lishui City，Zhejiang Province，were used as test varieties，and Zijuan was used for reference. The color and pigment content of tea buds were measured，and tea leaves were processed into biochemical samples，green tea，black tea，and white tea. The processibility of different tea varieties was analyzed through biochemical component detection and sensory quality evaluation.The results showed that the buds'color of Lizi 1 and Lizi 2 were purplish red and purplish green，and the content of anthocyanidin was（5.59±0.07）and（4.44±0.06）mg/g.The water extract and amino acid content of Lizi 1 and Lizi 2 were significantly higher than those of Zijuan.The phenol-to-ammonia ratio and caffeine content were significantly lower than those of Zijuan. After processing，the content of amino acids and tea polyphenols in green tea was the highest. The green tea made by Lizi 2 had the highest amino acid content，which was（4.54±0.19）%，while the green tea made by Lizi 1 had the highest tea polyphenols content，which was（27.90±0.51）%. Black tea had the highest content of water extracts and the lowest content of tea polyphenols. The black tea made by Lizi 2 had the highest content of water extracts and the lowest tea polyphenols content，which were（47.86±0.58）% and（8.92±0.28）%. Green tea and black tea had higher caffeine content，while white tea had the lowest caffeine content. White tea made by Lizi 1 had the lowest caffeine content，which was（2.87±0.16）%. According to the total sensory evaluation scores of all tea samples，the three varieties had good processibility for green tea，black tea，and white tea. Both green tea and black tea made from Lizi 2 had the best sensory quality.The total score of white tea made by Lizi 1 and Zijuan was slightly higher than that made by Lizi 2.