Abstract: This study determined and contrasted physiochemical elements in both fresh tea leaves and produced tea of Meizhou,Heyuan, Shaoguan and other 9 different regions. Some major quality components were tested, including water extracts, polyphenols,soluble sugar and protein aggregates. It was found that quantities of these components were, to different degrees, significantly higher in Hakka tea samples than in contrasting tea sample Longjing 43 (CK). In general, their containment compared as following: Large-leafed Renhua BAIMAO tea, Tanshan Narcissus tea and Guodu Narcissus tea>mid-kind-leafed Xiyan Oolong tea> small-Leafed Huangkeng tea,Guantian tea, Qingliangshan tea and Shanguan tea》CK Longjing tea 43. These soluble sugar content and high content of water extracts in produced Hakka tea were the material basis that formed the unique and characteristic of Hakka tea flavor with “high-fire sweet”, “friedrice sweet”and “sweet, strong but not bitter”. The quantities of these contents mainly depended on the native and traditional “Sunburning+Long-time roasting”technical process of Hakka.