The effects of two traditional and innovative manning techniques on the taste composition and flavor quality of jasmine tea were investigated through the analysis of taste composition， determination of free amino acid and catechin fractions and sensory evaluation， gas chromatography-mass spectrometry(GC-MS) and other techniques. The results showed that the quality of jasmine tea was fairly affected by different manning techniques， and the tea polyphenol and free amino acid contents of jasmine tea were 23.13% and 3.16%， respectively， which were higher than those of the traditional manning (22.11% and 2.40%)， and presented a better fresh and refreshing flavor； and the bitter and astringent taste index (CAI) of the jasmine tea from the innovative manhole was obtained through the analysis of catechin fractions. The bitter taste index (CAI) was 14.77%， which was 1.57% lower than the 16.34% of the traditional manching process， and the bitter taste was lighter. The GC-MS analysis results showed that the first two categories of aroma substances of jasmine tea from innovative and traditional manching were esters and olefins， and the combined amount of the two was 75% of innovative manching， which was higher than that of the traditional manching of 62.49% by more than 10%， and the fruity and sweet aroma was more intense. The aroma utilization rate of innovative manning was 70.19%， while that of traditional manning was 21.86%， which was 221% higher in aroma utilization rate. The results of this study can provide a reference for the enhancement of flavor quality and application of jasmine tea.