The concentrations of tea polyphenols,catechin,gallic acid,free amino acids,theanine,caffeine,theaflavins,tea polysaccharides and vitamin C in tea leaves were determined by HPLC and colorimetry.The concentrations of the nine active ingredients and the ratio of phenol to ammonia in tea leaves were also compared among four ecological technical mode,i.e.forest tea intercropping (Ⅰ),microbial fertilizer tea garden (Ⅱ),chicken raising in tea garden (Ⅲ),pure tea garden (Ⅳ) and among three seasons,i,e.spring,summer and autumn.The results showed that the spring tea leaves had higher concentrations of free amino acids and vitamin C,summer tea leaves had higher concentrations of polyphenols and caffeine,and autumn tea leaves had higher concentrations of catechins,tea polysaccharides,and the ratio of polyphenols to amino acids.Meanwhile,the tea leaves from mode Ⅲhad the highest concentrations of free amino acids,summer tea leaves from modeⅠhad the highest concentrations of caffeine,and autumn tea leaves from modeⅡhad the highest concentration of tea polysaccharide.The active ingredients in tea leaves used to make Yunwu tea from Tiantai Mountain (YTTM) greatly changed with the seasons,and the quality and efficiency of tea garden could be improved by ecological technical modes.Breeding chicken in tea garden can significantly improve the concentrations of effective ingredients in tea leaves.