Abstract: The new cultivar of yellowing tea Yese 1 bred from a single plant of F1 generation by natural hybridization using Baijiguan as the female parent was assessed for its suitability of making a green tea product. Data obtained from the biochemical analysis and sensory evaluation were applied as indicators for the determination. No significant differences in the contents of water extract, caffeine, and catechin of Fuding dabaicha, Huangjinya, Yese 1, and Baijiguan were found. However, the polyphenols and free amino acids of Huangjinya differed significantly from those of the others. Among the various green teas made from the cultivars, the orchid-shape Yese 1 green tea was scored highest at 95.53 by the sensory panel. Same preference was also placed on the needle-shape and the flat green teas of Yese 1 on account of their high ratings on floral fragrance. To sum up, Yese 1 is suitable for processing green tea, which showed excellent sensory quality of rich floral aroma, fresh and mellow taste, and obvious flower fragrance in the tea soup.