)1 Tea Research Institute, Sichuan Academy Agricultural Sciences, Chengdu 610066, China; [EMAIL_ADDRESS] (F.H. )1 Tea Research Institute, Sichuan Academy Agricultural Sciences, Chengdu 6100066, China; [EMAIL_ADDRESS] (F.H. )1 Tea Research Institute, Sichuan Academy Agricultural Sciences, Chengdu 610066, China; [EMAIL_ADDRESS] (F.H. )1 Tea Research Institute, Sichuan Academy Agricultural Sciences, Chengdu 610066, China; [EMAIL_ADDRESS] (F.H. )1 Tea Research Institute, Sichuan Academy Agricultural Sciences, Chengdu 610066, China; [EMAIL_ADDRESS] (F.H. )1 Tea Research Institute, Sichuan Academy Agricultural Sciences, Chengdu 610066, China; [EMAIL_ADDRESS] (F.H. )1 Tea Research Institute, Sichuan Academy Agricultural Sciences, Chengdu 6100066, China; [EMAIL_ADDRESS] (F.H. )1 Tea Research Institute, Sichuan Academy Agricultural Sciences, Chengdu 610066, China; huangfan@scasas. taste, and fresh aroma, there are certain requirements for the selection of raw materials of the tea cultivars [6]. In addition to traditional tea cultivars suitable for white tea, such as 'Fudingdabai' (_Camellia sinensis_ L. [PERSON]), fresh tea leaves from more cultivars were made into white tea in a number of provinces in China [7; 8; 9]. As a major tea province located in southwestern China, Sichuan Province also utilizes the multiple tea cultivars in this area to manufacture white tea. 'Sanhua1951' is a new _Camellia sinensis_ cultivar (approval number: 2015001), which was systematically bred from the individual plants found in the tea garden of Sichuan small- and medium-sized leaf groups in Chengjia Town, Sichuan Province. It has been widely planted in Chengdu, Ya 'an, Bazhong, and other regions. Its characteristics such as more trichomes in its leaves, early germination, long picking period, vigorous growth, and strong insect resistance make 'Sanhua1951' an excellent candidate for white tea production. Currently, in southwestern China, fresh tea leaves utilized for white tea processing are predominantly sourced from spring- and autumn-harvested 'Sanhua1951' and 'Fudingdabai'. In addition to the tea cultivar, the influence of seasons on the chemical composition of tea has also been reported in six kinds of teas [10; 11; 12]. The environmental conditions such as temperature, light, and humidity in different seasons affect the tea quality at the pre-harvested stage, which includes physiology [13], composition, and the content of non-volatile and volatile substances in fresh tea leaves [14; 15]. Spring green tea is usually considered to be better than summer green tea [16]. For example, steamed green teas harvested in spring contain a higher abundance of volatile compounds with 'floral/green/herbal/fruity/fresh/sweet' aromas than summer and autumn tea [14]. Yinghong No. 9, a renowned large-leaf black tea from South China, exhibits superior taste and color quality in its summer variety compared to spring tea, with the latter showing lower catechin content but higher levels of caffeine, total amino acids, theabrownin, and, notably, glutamic acid content [17]. A study reported that fresh tea leaves in spring contain more highly unsaturated fatty acids, phospholipids, flavor-enhancing amino acids, phenolic acids, theanine, catechins, gallotannins, and aroma precursors encompass key fragment components, which may give spring-harvested tea a better flavor for processing into black tea [18]. [PERSON] et al. examined 266 'Tieguanyin' oologto tea products harvested in both spring and autumn and found that over half of the identified key seasonal discriminant metabolites happened to be crucial for determining the sensory grade [19]. Studies on white teas from different seasons have found that there are differences in chemical compositions, aroma components, in vitro antioxidant capacity, and sensory quality [4; 20]. However, white tea produced using 'Fudingdabai' in southwestern China has not been fully investigated, and its dominant flavor ingredients remain uncovered.