Abstract: The main biochemical components, aroma components and sensory quality of the fresh leaves and spring green tea of Baojing Huangjin 1 introducted to west 's Sichuan from Hunan province were investigated by comparison with Fuding Dabai.The results showed that the content range of water extract, amino acid, caffeine, tea polyphenols and catechin of spring, summer and autumn were 39.33% ~ 46.34%, 2.86% ~ 6.35%, 3.61% ~ 4.09%, 18.12% ~ 24.74%, 13.91% ~ 20.29% respectively, which were significantly higher than Fuding Dabai. The ratio of polyphenols and amino acids ranging from 2.80 to 8.65 was lower than that of the comparison. Catechin quality index was higher than the contrast. Consistently, compared to the contrast, the green tea content of main biochemical components made by single bud, one leaf and a bud and two leaves and a bud of new spring shoots of Huangjin 1 tea had the same trend.Importantly, 45 kinds of aroma components were detected in green tea, with higher alcohols, followed by the olefinic hydrocarbons and esters. Futhermore, the green tea made by single bud and two leaves and a bud had higher rose fragrance geraniol, as indicated by higher than the comparison 115.01%and 164.71% respectively.Together, these results suggested that the introduction of Huangjin 1 variety, keeps the characteristics of high amino acid content, with the biochemical substances basis of fresh and strong taste and high long chestnut aroma.Also, sensory evaluation results indicated that quality of Huangjin 1 tea was superior to the Fuding Dabai.