Abstract:  In the springs of 2016 to 2018, fresh tealeaves plucked from TGYF1-8 line tea bushes were experimentally made intodifferent types of teas including black, green, white, and southern Fujian oolongteas using the respective manufacturing processes. Huangdan (Camelliasinensis) and Fuding Dabaicha (Camelliasinensis) were the references for comparison in theevaluation. Sensory qualities of the randomized, coded teas were judged by anexpert panel. The brewed black tea of TGYF1-8 had a bright red color, sweetfragrance, and flowery aroma. The green tea was bright, yellowish-green incolor with a delicate, floral flavor and refreshing taste. The white tea deliveredan eloquent fragrance with a sweet and refreshing taste. And, the oolong tea wasjudged to be significantly flowery with a mellow taste. Overall, TGYF1-8 line wasconsidered superior to either of the references for making a variety of new teaswith excellent quality.