In order to provide a scientific reference for evaluation of the Liubao tea quality, main feature composition of seven Liubao tea and its original green tea produced from Guangxi Wuzhou region were analyzed in this paper. The results showed that the characteristic ingredients in Liubao tea were significant different compared with its original green tea. After piled fermentation of green tea, its total phenol content significantly decreased, total flavonoids slight decreased, catechins and caffeine content decreased, total soluble sugar and total free amino acid content increased and theabrownins highly formated. These components changes in Liubao tea made its color red, taste sweet and come up with a better mouth feeling. Hydroxyl radical scavenging experiments showed that Liubao tea exhibited a much stronger antioxidant capacity than its original green tea because of the higher theabrownins content in Liubao tea.