Abstract: In order to explore the differences in physical and chemical components and volatile aroma components of different varieties of green tea,through the correlation analysis between each component and green tea varieties,it was finally determined that the representative components of different green tea varieties could be reflected to some extent. Anji White Tea,Biluochun and Longjing three different varieties of green tea were used as research objects. The polyphenols,free amino acids and volatile aroma components were determined by using Folin phenol colorimetry,ninhydrin colorimetry and GC-MS. The results showed that there were some differences in the physical and chemical components of different varieties of green tea,which was consistent with the sensory evaluation results,including tea polyphenols,phenol to ammonia ratio,ascorbic acid,epigallocatechin gallate(EGCG),the ratio of tea and non-ester catechins and the water extracts were of significantly differences between three green tea(P<0.05),and significantly correlated with the sensory quality of the three green teas. The correlation between phenol and ammonia ratio(r=-0.942)and ascorbic acid was the most significant(r=0.955). In addition,the aroma components in tea were complex and complex,and different components had different aroma contributions to the aroma of tea. In this paper,20 common volatile components are extracted,and the three green teas can be identified by relative content. The results showed that:Among them,alcohol compounds,ketones and aldehyde compounds mostly had aroma characteristics such as floral and fragrant,and which had a highert level in green tea components. Therefore,tea polyphenols,phenol to ammonia ratio,vitamin C,EGCG,aroma and 20 kinds of common volatile components are determined as "identification factors" closely related to the quality of green tea.