Abstract: This experiment aims to understand the changes and differences of biochemical components among the individual tea cultivars of Guzhang, judge the characteristics and suitability of each tea tree resource, and select a batch of excellent single plants matching the requirement of different teas. Using UV spectrophotometer method and high performance liquid chromatography (HPLC), we analyzed the main biochemical components (tea polyphenols, amino acids, soluble sugars, water extracts, caffeine, theanine, catechin) in fresh tea leaves in Guzhang. Based on the results, principal components analysis and cluster analysis were conducted. A total of 5 principal components were identified, which represented 86.90% of the biochemical components. Cluster analysis divided the 12 tea resources into 4 groups, in which the content of tea polyphenols and water extracts varied while the content of other component was close to each other. The whole performance of these tea resources had high water extracts, amino acids, soluble sugars, and low tea polyphenols, ratio of polyphenols to amino acid (TP/AA), caffeine. In the primary selection of 10 trial tea samples, 8 were supposed to be green tea resources, and the rest 2 were suitable for making both green and black tea. Besides, 3 specific resources with amino acids higher than 4% , 3 specific resources with tea polyphenols lower than 16%, 1 specific resource with caffeine lower than 2%, and 3 specific resources with TP/ AA lower than 5 were selected.