Abstract:This study aimed to determine the biochemical quality characteristics of the spring shoots of tea plants grown in Yanshan and provide a scientific basis for its adaptability，breeding of new varieties，and rational development and utilization.To this end，the main biochemical components of fresh leaves of the spring shoots of 28 individual plants from Yanshan tea plant population were determined.The results revealed that diverse biochemical components were present in the leaves of the Yanshan tea plant population，with the diversity index ranging from 1.44 to 2.04 and an average diversity index of 1.83.Water extract，tea polyphenol，free amino acid，and caffeine content in the leaves ranged from 41.6%-47.72%，12.83%-23.07%，2.77%-5.16%，and 3.22%-4.94%，respectively.The 28 individual plants were divided into 5 groups by cluster analysis.Each group had different subgroups and typical biochemical characteristics.Based on the catechin quality，bitterness，and astringency indices，four excellent plants were preliminarily selected.Among them，No.17 and No.18 were found to be suitable for preparing green tea，whereas No.5 and No.3 were found to be suitable for preparing both black and green tea.Finally，five high water extracts，one high free amino acid，one high catechin，and six low tea polyphenols were screened from the Yanshan tea plant population.