To compare the quality of Xinyang Maojian tea under different shaping processes at room temperature, fresh leaves of the Xinyang group-variety tea were used as raw materials. Samples were prepared using four room-temperature shaping processes, with tea produced using a heated shaping process serving as the control. Sensory evaluations were performed, aqueous extract contents were determined after different steeping times and 30 min of brewing, and a chemical composition analysis of the tea infusion from the first steeping was performed. The comprehensive sensory quality scores, ranked from highest to lowest, were as follows: Process 3 (93.9)>Process 4 (93.4)=Control (93.4)>Process 2 (93.0)>Process 1 (92.7). The aqueous extract content in the first infusion increased with the number of shaping steps, ranging from 23% to 31%, compared with estimates of 39%~44% after 30 min of brewing. The aqueous extract content was negatively correlated with sensory quality factors, whereas the sensory factors themselves were positively correlated. The chemical component content in the first infusion was higher in processes with more shaping steps, with Process 3 exhibiting the lowest content and significant differences among treatments. In conclusion, under roomtemperature conditions, the process of spreading-fixation-moisture balancing-rolling-patting-straightening-drying yielded the best results in terms of dry tea appearance, liquor color, aroma, taste, and overall quality. These findings provide a theoretical basis for the preservation, innovation, and quality improvement of Xinyang Maojian tea processing techniques.