Abstract: In order to further clarify the quality characteristics of Xiangyang green tea,on the basis of sensory evaluation,17 samples were selected to be determined and analyzed systematically with the methods of high-performance liquid chromatography,gas chromatography-mass spectrometry and multivariate analysis. The results showed that:In the different aromatic green tea,the total contents of water extracts,tea polyphenols,the total contents of catechins and non-ester catechins were significantly different,but the contents of amino acids,caffeine,gallic acid and ester catechins were not significantly different,and the contents of water extract,tea polyphenols and epigallocatechin gallate,chestnut flavor>tender flavor>delicate flavor,while the contents of amino acid,chestnut flavorα-farnesene could be used as the characteristic volatile components of chestnut flavor type.