Objective To explore the effects of shaping methods on the quality of Xinyang Maojian.Methods Fresh leaves (one bud and one leaf) from the Xinyang group tea cultivar are used as raw materials. Tea samples are prepared with four different processing techniques. Analysis was conducted based on sensory evaluation, water extract content under multiple infusions and after 30 minutes of brewing, and the physical and chemical components of the first infusion of tea.Results The content of water extract in the first infusion and after 30 minutes of brewing is in order of frying>rolling=kneading>carding. The comprehensive sensory evaluation scores show that both taste and aroma are higher in samples processed by carding and kneading than in those by rolling and frying. The content of soluble sugars, amino acids, and total catechins is in descending order of frying>rolling>kneading>carding. The content of flavonoids and caffeine is in descending order of carding>frying>rolling>kneading. The polyphenol content is in descending order of kneading>frying>carding>rolling. The content of chlorophyll a, chlorophyll b, and total chlorophyll, from highest to lowest, is frying>carding>kneading>rolling. Principal component analysis score plots show significant differences in Xinyang Maojian obtained from the four different shaping techniques.Conclusion The first infusion of tea with different shaping techniques has different chemical composition change patterns. The kneading shaped tea sample has the best appearance, while the carding shaped tea sample has the best tea infusion color and taste. The aroma of kneading and carding shaped tea samples is tied for first place. The kneading shaped tea sample achieves the highest comprehensive sensory quality score.