Abstract: Tea planted in Xinyang were used as test materials to research the main chemical component content differences of different tea varieties and plucking time. The results showed that the water soluble total sugar content (%) has no significant difference in spring tea samples of same period with a content scope (8.69~9.62), but Winter tea has the highest content (20.90). The total flavonoids content (%) show significant difference between the tea varieties (P<0.05) with the highest content 9.65 of Xinyang local specie II. The total free amino acid content display very significant differences between tea varieties (P<0.01), Xinyang local I (2.96) > local II (1.86) > Fudingdabaicha (0.35), the content Changed significantly with picking time, and the species and content of different amino acids are different. The total tea polyphenols content range is 7.17~8.38 in the spring tea samples with the lowest content in winter tea (0.59). While the single phenolics content (%) of the varieties show quite differences, and the content of Gallic acid, Epicatechin and Epigallocatechin gallate changed significantly with picking time. The Gallic acid content of winter tea increased by 81.69% than that of the same variety picked in spring, while other single phenol substance contents decreased significantly. Alkaloid content (%) displayed a apparent difference among the varieties, and the content declined with harvest time delay.