Abstract: As a by-product resource of tea, the content of tea polyphenols, caffeine, L-theanine in tea flower is close to that in fresh tea leaves, which is a resource that can be used efficiently. In this paper, four varieties of tea tree flowers from different maturation periods including‘Wuniuzao’,‘Baijiguan’,‘Huangjinya’and‘Pu’er big tea trees’ were processed according to the previously optimized processing technology of tea tree flower scented tea. The sensory evaluation of the processed scented tea was carried out and the contents of tea caffeine, tea polyphenols, and L-theanine in the tea were determined. The results showed that there was a great difference in the quality and containing substances of scented tea products prepared by fresh tea tree flowers with different varieties and different blossoming period; the scented tea prepared from tea flowers in the white period had full and complete granules, high and long locust flower aroma, sweet and brisk taste, obvious flowery flavor, honey yellow and bright color, and the best taste. The content of tea caffeine was 0.17～0.26 mg/g, the content of tea polyphenols was relatively low, ranging from 0.48 to 0.64 mg/g,while L-theanine content was relatively high from 0.82 to 1.14 mg/g.