Abstract: Fuding Dabaicha fresh tea in which the GABA was enriched by continuous or batch vacuum anaerobic treatment were used as materials. With the contents of GABA used as the evaluation indexes, the methods of the single factor experiment and orthogonal experiment were used to optimize the enrichment parameters of the GABA. Considering the GABA content and tea quality, the optimum conditions for the GABA enrichment were:fresh tenderness was One bud two leaves, vacuum degree 0.09 MPa, enrichment temperature 4℃, anaerobic time 6 h (anaerobic 3 h→aerobic 2 h→anaerobic 3 h). However, considering the applicability and economy of the technology, the enriched temperature was enriched at 26℃ under the same conditions, and the content of GABA was 192.79 mg/100 g, the contents of amino acids and tea polyphenols were 4.21%, 15.80% respectively, and the sensory quality was excellent.