The Contents of main components in various production proceedings of Rougui tea and Tieguanyin tea were analysed.The results showed that contents of polyphenols and amino acid of both Rougui and Tieguanyin decreased in wavy mode in the same production proceeding.The contents of soluble carbohydrate and water extracts decreased in wavy mode too,but change the tendency was different with different processings.The contents of polymerized oxide of polyphenols same change mode except a decrease of theaflavin and theabrown in Rougui and an increase of theaflavin and theabrown in Tieguanyin after Zuoqing.