Objective: To compare and evaluate the quality difference of Pu'er tea from different origins. Method : Three-year-fermentative Pu'er teas from five different origins were selected

and the content of gallicum

caffeine and catechin was determined by HPLC. The content of the total flavonoids was evaluated by NaNO2-A1(NO3)3 method

and their content of total polysaccharides was surveyed by sulphuric acid-phenol method. Result : The gallicum content of the Pu'er tea from five different origins was different

the lowest was 0.308% from Simao

while the highest was 1.482% from Dali Xiaguan. The caffeine content was approximately between 2.366%-3.750%. The catechin content was lower than 0.5%

and the Simao one was the lowest. There were certain differences among the content of total flavones and total polysaccharides of those Pu'er teas. The content of total flavones from Simao was the lowest as 2.93%

while the one from Xishuangbanna was the highest as 5.94%. And the Simao one was the lowest in the content of total polysaccharide as 4.35%

while the Dali Xiaguan one was the highest as 6.18%. Conclusion : There are some differences in chemical composition among the Pu'er tea of different origins.