Abstract:To scientifically breed more new tea cultivars to process white tea, seven different new Danxia varieties (lines) from Renhua (Guangdong Province), were studied in the project as the materials. The relationship between the content of main chemical components and the sensory quality of the processed tea was analyzed in two aspects: the biochemical difference among the varieties and the biochemical changes in the processing. The results showed that the main chemical components were significantly different among the varieties. The processed teas all had distinctively quality. Compared with the steamed samples, the tea polyphenols and soluble sugar content decreased significantly in processed tea. While the free amino acids just increased notably in made tea. Total catechins content, including both ester-and non ester-catechins, were lower than steamed samples. Based on the results of partial correlation analysis, the polyphenol-to-amino acid ratio (Pp/AA ratio) and the soluble sugar-to-caffeine ratio (Su/C ratio) had the significantly relevance with quality scores of the white tea. The Pp/AA ratio in steamed leaves and Su/C ratio in made tea gave positive effects on quality of white tea. The optimum equation on tea quality was established based on linear regression analysis. The researches provide new insights in evaluation the tea adaptability.