对茶树品种‘嘉茗1号’（Camellia sinensis ‘Jiaming No. 1’）不同部位〔包括花朵（不含花蕊，下同）、花蕾、花蕊、果实和叶片〕的主要组分进行测定和分析。结果显示：茶树品种‘嘉茗1号’花朵的水浸出物含量最高(718.1 mg·g^-1)，显著(P<0.05)高于其他4个部位；叶片的茶多酚、咖啡碱、总黄酮、VC及5种儿茶素类组分含量总体显著高于其他4个部位；花朵中5种儿茶素类组分含量均最低；花蕾和花蕊中氨基酸种类最多（22种）；花朵、花蕾、花蕊和果实中氨基酸主要以鲜味和甜味氨基酸有呈味贡献。综合来看，茶树品种‘嘉茗1号’的花和果实具有良好的开发利用前景。

 The main components of different parts 〔including flower (without stamen and pistil, the same below), bud, stamen and pistil, fruit, and leaf〕 of Camellia sinensis ‘Jiaming No. 1’ were measured and analyzed. The results show that the water extract content in flower of C. sinensis ‘Jiaming No. 1’ is the highest (718.1 mg·g^-1), which is significantly (P<0.05) higher than those in the other four parts; the contents of tea polyphenols, caffeine, total flavonoids, VC, and five components of catechins in leaf are significantly higher than those in the other four parts in general; the contents of five components of catechins in flower are all the lowest; the types of amino acids are the most (22 types) in bud and stamen and pistil; the amino acids in flower, bud, stamen and pistil, and fruit contributing to flavor formation are mainly fresh and sweet amino acids. Overall, the flower and fruit of C. sinensis ‘Jiaming No. 1’ have good prospects of development and utilization.