Abstract: To make fluoride content of brick tea below 300mg /kg, one bud and four or five leaves as raw material were produced low-fluoride brick-tea which of fluoride content was 285mg /kg. Then sensory quality, main chemical contents, catechin and amino acid between the low- fluoride brick-tea and traditional brick-tea ( with 850mg /kg fluoride content) were compared. Results showed that sensory quality of low-fluoride brick-tea was better than traditional brick-tea’s.Water extracts, tea polyphenols, water-soluble sugar, caffeine, TF, TR and TB of low- fluoride brick-tea also were higher than traditional brick-tea’s.Content and constituent of amino acids in low fluoride brick tea higher than traditional brick-tea, besides Met and Pro.Content and constituent of catechins in low fluoride brick tea higher than traditional brick-tea’s, except L-CG.These suggested raising tenderness of material could produce low-fluoride brick-tea.