Abstract: In order to take adjustment to the variety structure of Wuyi Rock Tea, we analyzed the changes of four varieties including‘Qilan’after introductions in Wuyishan, and the result showed: (1) after their introductions in Wuyishan, the botanical characters of four varieties including‘Qilan’have changed to some extent. The tree crown diameters, tree heights and leaf became smaller, but the tree shapes, the tree postures and the leaf margin remain almost the same. (2)①In the autumn, the content of water extracts, free amino acid, tea polyphenol and caffeine was different in different parts of the same variety. The content of water extracts and free amino acid of‘Qilan’was the highest in the immature stem, content of tea polyphenol was the highest in its first leaf, caffeine content was the highest in the bud. The content of water extracts and free amino acid of‘Aijiao Oolong’was the highest in the immature stem, content of tea polyphenol and caffeine was the highest in the bud.‘Gaojiao Oolong’was the same as‘Aijiao Oolong’. The content of water extracts and free amino acid of‘Ruanzhi Oolong’was the highest in the immature stem, content of tea polyphenol and caffeine was the highest in the bud.②In different seasons, among the four varieties, fourth leaf of‘Qilan’in summer was the highest in the content of water extracts, third leaf of‘Qilan’in autumn was the highest in the content of tea polyphenol, third leaf of‘Gaojiao Oolong’in summer was the highest in the content of caffeine, and fourth leaf of‘Gaojiao Oolong’in summer was the highest in the content of free amino acid.