Abstract: According to the current resource status and the botanical charactenstic of Gu Lin kraft tea plants, the representative plants were selected and divided as eight types ( from Ⅰ to Ⅷ) . The major biochemical components were determined, and the quality of baked green tea was evaluated. Results show that:To different types of Gu Lin kraft tea are rich of biochemical compositions, free amino acids arranges at 1.73% ±0.02% ⁴.96% ±0.11%, polyphenol content arranges at 19.04% ±0.42% ³6.57% ±0.57%, caffeine content arranges at3.28%±0.03%⁵.22%±0.04%, water extract content arranges at 37.46%±0.09%⁴7.79%±0.37%, total catechins arranges at (104.73±4.44) ⁽194.60±8.52) mg/g. V-Class is materials of high caffeine content for the caffeine content of 5.22%±0.04%, it was higher that its tea polyphenol content was 36.57% ±0.57% and EGCG content was (82.80±1.05) mg, the amino acid of Ⅱ class was 4.96%±0.11% for high amino acid of breeding material, they could be used in the breeding of specific functional ingredients of tea varieties. It could be deduced thatⅤ-Class was appropriate system of black tea and Ⅱ-Class was suitable for green tea according to the contents of major biochemical components and polyphenol/amino acids ratio and catechin components etc.