Abstract: The paper aims to find out the difference of quality components between Yunnan tea varieties and Kenya tea varieties under the same environment of cultivation, so as to provide a theoretical reference for the improvement of Yunnan black tea varieties. In this study, the content of tea polyphenols, amino acids, caffeine, water extracts, theaflavins (TF), thearubigin (TR) and theabrownines (TB) processed from 16 Yunnan tea varieties and 5 Kenya tea varieties was determined and the quality of black broken tea was evaluated. The results showed that there was no significant difference in the contents of tea polyphenols, caffeine, amino acids, water extracts, TF, TR and TB between Yunnan tea varieties and Kenya tea varieties. However, amino acid and TF contents of broken black tea from the Yunnan tea varieties were generally lower than those from Kenyan tea varieties. TF content of 5 Kenya broken black teas was more than 1.00%, while TF content of only 2 Yunnan tea varieties was beyond 1.00%. Furthermore, the proportion of TF, TR, TB of both the Yunnan’s and Kenyan tea varieties exhibited significant difference, and the proportion of TF: TR: TB in Yunnan broken black teas was 1:9.4:10.3, while was 1:5.7:5.3 in 5 Kenya broken black teas. Generally, liquid color of black broken teas from Yunnan tea varieties was mainly red and light, but which of 5 Kenya tea varieties was strongly red and light. Aroma persistence of black broken tea from Yunnan tea varieties was not longer than that of Kenya tea varieties. Meanwhile, strength, heavy and mellow flavor from the Yunnan tea varieties were lower than that of Kenya tea varieties. However, ''Yunkang 50'', ''Yunkang 43'', ''Yunkang 37'', ''Foxiang 1'', ''Foxiang 2'', ''Foxiang 3'' scored close to or higher than Kenya tea varieties in terms of comprehensive quality evaluation of processed black shredded tea, which are worthy of further popularizing and utilization as high quality black tea varieties.