Abstract:The composition and content of tea polyphenols affect the flavor and health functions of tea. High performance liquid chromatography was used to systematically test and compare the content of 6 tea polyphenols in 7 kinds of Liubao tea and Lao Cha Po from different years. The total tea polyphenol content was determined by UV spectrophotometry，and finally，the antioxidant activity of Liubao tea from different years was tested. Results showed that the total polyphenol content of Liubao tea with three years of betel nut aroma was the highest in different years of Liubao tea，reaching 141.66 mg/g. High performance liquid chromatography was used to determine that the main monomer content of tea polyphenols in Liubao tea with three years of betel nut aroma was the highest in different years of Liubao tea. The antioxidant experiment showed that the antioxidant capacity of Liubao tea with different aroma types in different years was in the order of three-year betel nut aroma＞five-year betel nut aroma＞three-year aged aroma＞five-year aged aroma＞ten-year betel nut aroma＞tenyear aged aroma＞ Lao Cha Po.