Abstract: Kneading transforms green tea leaves into tightly curled forms, promoting re-synthesis of internal organic compounds, which release a mellow and enduring aroma when brewed．During whole process, controlling degree of damage to internal fibrous tissue is key to ensuring green tea quality．Destruction degree is affected by multiple components within kneading equipment, with kneading plate structural parameters having the most direct and significant effects, directly determines green tea quality．Taking green tea kneading plate as research object, dynamic defects in low-order modes were obtained by finite element analysis software．Optimization and improvement measures were proposed to improve dynamic characteristics of green tea kneading and improve green tea processing quality．