Abstract:In order to select the suitable tea varieties for processing of white tea planted in Xinyang，a bud with two leaves of Fudingdabaicha，Baihaozao，Wuniuzao，Shuchazao，Pingyangtezao，Xinyang10hao，Shangmeizhou and Ziyang planted in Xinyang were used as raw material，and to be processed for white tea in room withering 30 h and drying temperature of 90℃ conditions，the differences among the main biochemical components based on sensory evaluation were to be analyzed.The results showed that：Baihaozao，Pingyangtezao，Fudingdabaicha，Xinyang10hao white tea generally had high content of amino acid and soluble sugar，tea polyphenols and catechins and caffeine content were relatively centered，while the content of those components in Xinyang species and Shangmeizhou white tea was basically the opposite of the first four；Xinyang species and Shangmeizhou white tea quality was relatively poor，Baihaozao，Pingyangtezao，Fudingdabaicha，Xinyang10hao relatively suitable for processing of white tea in Xinyang area.