Abstract: Chemical compositions of Tieguanyin tea varied in the stems and leaves. And, the "raw material" was product of primary processing and contained stems and leaves, whereas, the "net tea" picked out from the "raw tea" was basically stem-free. Selected chemical constituents including polyphenols (TPs), flavonoids (Fs), water extract (WE), free amino acids (FAAs), water soluble sugars (WSS), catechins and alkaloids in the stems, leaves and raw material from the tea bushes were analyzed and compared aiming for marketing improvement. Three samples of Tieguanyin tea were used in the study to characterize the compositional differences by means of two-dimensional scatter plots (2DSP) and principal component analysis (PCA). It was found that the leaves had twice as much TPs, Fs, TB, GC and EC as the stems; WE, FAAs and WSS, 10% to 30% higher; and, CAF, EGCG, ECG and EGC, 3 to 4 times higher. The stems had a slightly lower amino acid content than the sorted leaves but similar on organic acids. The 2DSP revealed that the TPs, Fs and WE in stems and leaves significantly differed. The PCA based on catechins and alkaloids showed that the distribution pattern of the chemicals in the stems sat significantly apart from that of the raw material or the sorted leaves on the plot. The amino acid-based PCA also exhibited significant differences between the stems and the leaves. The two top-ranking principal components of the chemical constituents constituted 88.47% of the total variance among them. Whereas, the organic acids did not appear to be a viable candidate for differentiating the 3 samples of Tieguanyin tea. The results also provided information for the utilization of tea stems.