Abstract: ‘Ming guan’ is a new chlorotic tea cultivar bred from the descendants of Bai jiguan, in order to explore the characteristic quality of aroma and taste of Ming guan green tea, this study conducted sensory quality evaluation and metabomic analysis on green tea made from Ming guan and Fuding dabai, to find the characteristic metabolic components of Ming guan green tea. The results showed that the aroma of Ming guan green tea was tender, with a long-lasting floral aroma and a mellow taste; the aroma of Fuding dabai green tea was clear and the taste was mellow. Hexanoate was the aroma group with the highest relative content in Ming guan green tea, accounted for 6.57% of the total content of aroma components. Other volatile components such as geraniol, (Z)-3-hexenyl hexanoate, hotrienol, nerolidol, (Z)-2-hexenyl hexanoate, α-cedrene, α-farnesene, hexenyl butyrate and laurene were significantly higher than those of Fuding dabai green tea (P<0.05). The non-volatile components of Ming guan green tea were significantly different from Fuding dabai green tea, among which. The contents of ester type catechins (ECG), anthocyanidin,some flavonols or flavone glycosides (quercetin 3-O-(2-o-rhamnosyl) rutinoside, quercetin 3-O-(6"-p-coumaryl) galactoside etc), phenolic acids com, ounds in Ming guan green tea were generally higher than those in Fuding dabai green tea. Non-gallated catechins (C, EC) showed no significant difference between the two green teas, and some flavonols or flavone glycosides (quercetin 3-O- neohesperidoside, apigenin-6, 8-di-c-glucoside etc), amino acids and other compounds were lower than those of Fuding dabai green tea. This study provides a theoretical basis for the quality study of the new albino tea variety of Ming guan.