Abstract: OBJECTIVE To compare the content of flavonoids, dihydromyricetint, otal sugar and polysaccharide in different parts of Vine Tea. METHODS Total flavonoids in Vine Tea were extracted with 70% ethanol solution. The content of total flavonoids in different parts of Vine Tea was determined by using ultraviolet spectrophotometry with dihydromyricetin as the reference substance at 292 nm. Using Hypersil BDS C₁₈ column, the mobile phase was methanol-water-phosphate (35:65:0.1) at a flow rate of 1.0 mL·min^-1. The content of dihydromyricetin in different parts of Vine Tea was measured at the UV detection wavelength of 292 nm. Total sugar in Vine Tea were extracted with distilled water and polysaccharide were extracted with 80% ethyl alcohol sink. The contents of total sugar and polysaccharide in different parts of Vine Tea were determined by UV-spectrophotometer at 490 nm with glucose as the reference substance. RESULTS The contents of total flavonoids, total sugar, polysaccharides and dihydromyricetin were different in different parts of Vine Tea. The contents of total flavonoids and dihydromyricetin were the highest in 53.64% and 50.24% in the powder of shoot apices. The content of total sugar in the old leaves of Vine Tea was 13.12% and polysaccharide in the young leaves of Vine Tea was 2.03%. The content of total flavonoids, dihydromyricetin, total sugar and polysaccharide in tea stem was the lowest. CONCLUSION The method for the determination of the content of functional components in different parts of Vine Tea are reliable, and can be used to clarify the functional constituents in different parts of Vine Tea. It can provide the appropriate basis for the use of rattan tea resources.