The effects of different ecological conditions (A–a, A–b, B–a, B–b) on the quality of No.1 Baojing Huangjin tea were respectively researched on Changsha soil (a) and Baojing soil (b) in Changsha (A) and Baojing (B) tea base. The result showed that free amino acid was decreased with temperature increase in each treatment, and the correlation between them reached significant level. Content of free amino acid in treatment B–a was higher than that of in treatment A–a in Baojing base which had a lower temperature, and there was a significant positive relationship between tea polyphenols and temperature in treatment A–a. The content of free amino acid were all decreased in treatment A–b and B–b, but there was a greater decrease in treatment A–b compared to treatment B–b. There were significant positive correlation between tea polyphenols and temperature in treatment A–b and B–b. The content of tea polyphenols was rapidly increased with temperature rises from April 18th to April 28th in treatment A–a, A–b, which had much more increase than that of in treatment B–a or B–b. Climate had a great influence on the ratio of phenol ammonia ratio(P/A) in base A and B. There was a less increase of P/A in Baojing than that in Changsha.