Abstract: This paper aims to explore the effect of different cultivars on quality of Junlian black tea. Four local cultivars such as Fuxuan 9,Wuniuzao,Zaobaijian 5 and Sichuanquntipinzhong were selected to manufacture black tea by traditional processing of Sichuan Gongfu black tea,and main biochemical components,volatile substances and sensory indicators in four products were detected. The results showed the content of tea polyphenols,soluble sugars and total flavonoids in four kinds of black tea ranged from 16.12% to 17.22%,4.50% to 9.11%,and 2.29% to 2.70%,respectively,the tea polyphenols and soluble sugars in Sichuanquntipinzhong were significantly(P<0.05)higher than Zaobaijian 5,the soluble sugars in Wuniuzao was significantly(P<0.05)higher than the other three black teas,and the total flavonoids in Zaobaijian 5 was significantly(P<0.05)lower than Wuniuzao and Fuxuan 9. The total amino acids in the four black teas ranged from 27.42 to 39.04 mg/g,of which flavor amino acids accounted for 64.08% to 69.38%,contained better taste material basis. Sichuanquntipinzhong,Wuniuzao and Zaobaijian 5 accounted for 53.15%,52.05% and 55.13%,respectively,which indicated the prospective of the three cultivars for high fresh black tea. 61 volatile components in 6 categories included alcohols and aldehydes,esters,ketones,hydrocarbons and other compounds were detected in Fuxuan 9,Wuniuzao,Zaobaijian 5 and Sichuanquntipinzhong,and 22 common volatile components were found in all four cultivars,alcohols were thought to be main volatile aroma components,and rich in linalool and its oxidation products. Sensory evaluation showed that the quality of black tea made by Sichuanquntipinzhong,Wuniuzao and Zaobaijian 5 were fresher and mellower than Fuxuan 9. In summary,Sichuanquntipinzhong,Wuniuzao and Zaobaijian 5 are more suitable to produce the Junlian black tea among the four main varieties.