Abstract: In order to know the effects of different de-enzyme and twisting technology on the quality of famous green tea, the de-enzyme process were arranged for two different velocities as fast de-enzyme (5.5min) and slow de-enzyme (9.5min), combining with different twisting process as slight twisting and no twisting. According to the tea sensory test and the main biochemical compositions analyses, the results showed that the enzymes of tea fresh leaves enzymatic action was sufficient in slow de-enzyme process, the main biochemical compositions content of water extract, free amino acid, soluble sugar were 46.49%、3.92%、3.08% respectively, was higher than 45.52%、3.77%、2.87%, and tea polyphenol content were 25.44% was lower than 26.90% compare with the fast de-enzyme tea leaves. The ratio of tea polyphenol and free amino acid decreased 4.61% average compare with no twisting tea, the biochemical compositions coordination, the total score of sensory quality amounted to 90.75 points of slight twisting tea, It was liable to the optimum technology combination was slow de-enzyme and slight twisting in primary processing of famous green tea.