Abstract: In order to study the differences of physical moisture retention, redrying and cutting technologies between bar-shaped and laminal tobacco stems, a dynamic moisture absorption method was adopted to fit the data with Weibull model. The different moisture retention, absorption rate and desorption rate between bar-shaped and laminal stems were analyzed by taking the value of characteristic time parameter α as a differentiation assessment index of physical moisture retentivity. The production efficiency, energy consumption, physical indexes and sensory quality between bar-shaped and laminal stems were analyzed via comparing their processing technologies. The results showed that:1) Comparing with bar-shaped stems, at the same temperature and humidity, both of the water absorption rate and water loss rate of stem were bigger than those of stem slice, and the hygroscopicity and dehydration rate of stem slice would be quicker. 2) Comparing with the traditional redrying and cutting technologies for bar-shaped stems, the temperature of redriers for laminal stems lowered by 7.0℃, and the efficiencies of laminal stem redrying and cutting increased by 30.51% and 20.75%, respectively. The total energy consumption of laminal stems decreased by 2.20 kgce per 1 000 kg cut stems, and the production duration shortened by 2.11 h. 3) Comparing with the physical indexes and sensory quality of cut bar-shaped stems, the yield and filling value of cut laminal stems reduced by 6.82 percentage points and 0.99 cm³/g respectively, while the aroma quality, offensive odor, aftertaste and overall sensory quality of cut laminal stems were promoted. This study provides reference information for optimizing cut stem processing technologies, shortening processing duration and improving cut stem production efficiency.