Albino and etiolated tea cultivars are high-quality and distinctive resources for green tea processing. To investigate the effects of different albino and etiolated cultivars on the quality of Enshi Yulu tea, fresh leaves from 20 such cultivars were processed into Enshi Yulu tea, and the differences in sensory quality and major chemical components were analyzed. The results showed that Nai Baicha achieved the highest comprehensive score of 90.12, with the highest free amino acid content of 6.68% and the lowest phenol-ammonia ratio of 1.52, followed by Huangjinya and Zhongbai 1 with scores of 89.07 and 86.82, respectively, while Longjinghuang scored the lowest at 76.57. Biochemical analysis revealed that Baijiguan 3 had the highest total catechin and tea polyphenol contents of 15.77% and 18.15%, respectively, whereas Zhonghuang 3 had the lowest values of 6.16% and 9.92%, respectively. Zhongbai 1 showed the highest caffeine content of 4.47% and water extract content of 37.76%, while Chunbai 1 had the lowest caffeine content of 2.54%, and Zhonghuang 3 exhibited the lowest water extract content of 31.07%.Dose-over-threshold (Dot) analysis indicated that EGCG was the predominant contributor to both bitterness and astringency of the tea infusion, whereas the contribution of individual amino acids to umami was relatively low (Dot < 1). Correlation analysis demonstrated that bitterness and astringency were significantly positively correlated with EGCG, esterified catechins, total catechins, and tea polyphenols, while umami was significantly positively correlated with free amino acids, theanine, and aspartic acid (P < 0.05). The substantial differences observed among Enshi Yulu tea processed from different albino and etiolated cultivars provide a theoretical basis for the selection of characteristic cultivars for Enshi Yulu tea production.