Abstract:In order to understand the quality differences in Pu-erh tea using different brands and years.The dry matter content，tea water extract，tea polyphenols，gallic acid，catechins，tea polysaccharides，theabrownins，and aroma components of Pu-erh tea from 3 brands and 5 years were analyzed.The analysis revealed the dry matter content，tea polyphenols，epigallocatechin，and epicatechin gallate content were the highest in brand 1.The catechin content in brand 2 was significantly lower than the other two brands.Brand 3 contained less tea extract，gallic acid，and theabrownins.The aroma components of the Pu-erh tea mainly included：aldehydes，alcohols，ketones，methoxybenzenes，hydrocarbons，phenols，esters，and nitrogen-containing compounds.Among them，the relative content of methoxybenzene aroma compounds in Pu-erh tea had the highest aging character istics.Among the methoxybenzene aroma compounds，the content range of 1，2-dimethoxybenzene was 4.94 μg/g-14.64 μg/g；the content range of 3，4-dimethoxybenzene was 2.30 μg/g-11.73 μg/g；the content range of 1，2，3-trimethoxybenzene was 8.24 μg/g-23.38 μg/g；the 1，2，4-trimethoxybenzene content range was 8.97 μg/g-26.23 μg/g.The comprehensive analysis showed that the product quality within a brand was basically stable regardless of year.Conversely，the different brand quality of Pu-erh tea was significantly different and the brand style was prominent.