In order to explore the suitability of silver monkey variety black tea, this study analyzed the quality difference between silver monkey variety black tea, population black tea, Jinxuan black tea and mixed raw materials. Meanwhile, the drying parameters were changed to optimize the drying process of silver monkey variety black tea. The results showed that the contents of theaflavin and thearubin were higher, while the contents of theaflavin were lower, TR / TF was in the best range, and the black tea was bright and golden yellow. The aroma quality of silver monkey variety black tea is better than that of group black tea and Jinxuan black tea. The key aroma substances (VIP > 1 and specific aroma contribution substances) are more abundant, and the aroma type is mainly flower and fruit. In terms of processing technology, moderately increasing the drying temperature and prolonging the drying time are conducive to increasing the content of key aroma substances and improving the quality of silver monkey variety black tea. Compared with other varieties, silver monkey variety is suitable for producing black tea.