Abstract: The major biochemical components in Anji Baicha, a specific species of tea introduced in Qionglai County, Hongya County and Gao County in Sichuan from Zhejiang were analyzed. The results showed that Anji Baicha grown in Sichuan was rich in amino acids with total content of (69.70± 2.43)－(82.66 ± 8.07) mg/g. The total content of 20 kinds of free amino acids was (60.43 ± 4.45)－(77.75 ± 18.88) mg/g, and the content of theanine was (25.91 ± 0.20)－(37.31 ± 0.63) mg/g, accounting for 40.28% －54.98% of the total free amino acids. The total amount of catechins was (4.97 ± 0.16)%－(7.37 ± 0.08)%, and the contents of polyphenols, caffeine and water extract were (14.22 ± 0.37)%－(23.78 ± 0.47)%, (2.87 ± 0.02)%－(3.30 ± 0.13)% and (42.30 ± 3.65)%－(47.82 ± 3.91)%, respectively. Compared to its original growing region, the total content of amino acids in Anji Baicha grown in Sichuan was higher, and the contents of polyphenols and caffeine revealed similar levels. However, catechin revealed a reduction by 48.9%－60.6%. Therefore, the excellent characteristics of high amino acid content and low IP/AA ratio in Anji Baicha grown in Sichuan were well maintained. These biochemical characteristics will provide a theoretical reference for future studies on quality improvement. 

Key words: Sichuan, introduction, Anji Baicha, biochemical component