Abstract: Flue-cured tobacco variety Hongda and K326 were used for flue-curing test. Leaves were picked from lower, middle and upper part of the stock with varied maturities ranging from unripe, mature, ripe, and overripe. Starch contents of these tobacco leaves were analyzed before and after flue-curing. Smoke evaluation was carried out on the flue-cured leaves. Results showed that starch contents of the two varieties existed significant difference. Starch contents declined remarkably during the flue-curing. Among different leaf positions, the starch content before flue-curing showed significant differences; after flue-curing, starch levels of middle and upper leaves demonstrated significant differences with the lower part leaves; while the starch levels of middle and upper leaves had no significant differences. The starch levels among different maturity leaves before and after flue-curing showed significant differences. The smoke evaluation revealed that flavor and taste of ripe leaves were the best followed by mature leaves, the unripe and overripe leaves had the poorest flavor and taste. The study suggest that for obtaining the best flavor and taste tobacco leaves with lower content of starch, the key is to harvest properly matured leaves.