Abstract: Using the Pu-erh raw tea made from Manxiu on the sun side and Zhengjialiangzi ancient tree tea on the shade side of Xishuangbanna Yiwu Ancient Tea Mountain as its materials, the main components and volatile flavor compounds were determined, and the differences between the sun and shade side ancient tree tea of Yiwu ancient tea mountain were explored. The results showed that: Yiwu manxiu ancient tree tea and Yiwu zhengjialiangzi ancient tree tea contained 18.25% and 16.35% of tea polyphenols, 13.42% and 13.38% of catechin, 4.117 and 3.083 mg/g of flavonoids, and 0.75 and 0.65 mg/g of caffeine. The results showed that the contents of total soluble sugar, free amino acid were 0.92%, 0.55% and 1.18%, 1.28%, and the contents of water extract were 45.57% and 32.14%. There were significant differences in physical and chemical components between the two samples (P<0.05). 81 kinds of volatile compounds were detected in Yiwu manxiu ancient tree tea, the content was 30.341%, the main aroma components were p-methyl acetophenone, nonanal, 1-penten-3-ol, amyl formate, etc.; 53 kinds of volatile compounds were detected in zhengjialiangzi ancient tree tea, with the content of 25.897%, and the main aroma components were 1-penten-3-ol, 1-octen-3-ol, acetone, 2, 4-dimethyl-3-pentanone, hexanal, etc. There were significant differences in aroma components between Yiwu manxiu ancient tree tea and Yiwu zhengjialiangzi ancient tree tea. In addition to free amino acids, the physicochemical components and volatile flavor compounds of Yiwu manxiu ancient tree teawere higher than that of Yiwu zhengjialiangzi ancient tree tea.