Sensory evaluation and biochemical components of black tea were analyzed to study the suitability for manufacture of black tea of 6 tea cultivars, which provided support for the production. The results showed that Fuxuan No.9,Meizhan,Fudingdabai, and Mingshan 131 had the best qualities. Mingshan 131 had the best soup while Fuxuan No.9 had the best aroma and Meizhan had the best taste. The biochemical components of 6 tea cultivars had differences and the contents of theaflavins, TP and thearubigins were significantly different among all the tea cultivars.