Abstract: Zaobaijian buds was used as the experimental subject to process and examine the changes and correlation of the component factors of Sichuan black bud tea. The results demonstrated that the main chemical components changed greatly during Sichuan black bud tea processing. Moisture,polyphenols,polyphenols,catechins,caffeine showed a decreasing trend,were decreased by 92.38%,47.64%,76.74% and 11.54%,respectively,after the end of processing.Compared with soluble sugar and amino acid were decreased by 5.75%,14.12%.While water extract TFs,TRs and TBs were increased by 1.37%,302.52%,223.14% and 418.84%,respectively. According to progressively regression analysis and path analysis,it was demonstrated that polyphenols,soluble sugar had a direct effect on water extract and the regression equation was Y₁=- 3.1463 +0.3368X₁-19.8961X₂+ 2.8151X₃+ 19.1909X₄+ 0.9947X₆. At the same time TBs had a direct effect on tea polyphenol and the regression equation was Y₂= 33.0615 + 0.0664x₂-5.7156x₃.