In this study physicochemical characteristics such as crude lipid, crude protein and total sugar contents have been analyzed with samples taken at different developing stages and growing sites, Bongsan-ri(steam-roasted green tea) and Buchun-ri(roasted green tea) area. Leaf area of new leaf was larger in Buchun-ri(7.23cm$^2$) than in Bongsan-ri(6.93cm$^2$). Variation of leaf area by the developing stages was the largest at between stage II (May 5) and stage III(May 18). Dry matters ratio of tea leaf were 26.3% in Bongsan-ri and 26.6% in Buchun-ri. Water content, ash, water-soluble matters, total sugar content of green tea sampled in Bongsan-ri and Buchun-ri were 5.6, 6.1, 33.1, 4.6 and 6.2, 5.8, 35.2, 2.8%, respectivley. Crude lipid, total nitrogen and water-soluble protein, inorganic matters content of green tea sampled in Bongsan-ri and Buchun-ri were 2.8, 5.1, 1.1, 2.56 and 2.2, 5.7, 1.0, 2.34%, respectively. At the later developing stages crude lipid, total sugar contents were increased, whereas total nitrogen had low content. Vitamin C, Vitamin E and Vitamin A content of green tea produced in Bongsan-ri and Buchun-ri area were 413mg%, 71.8mg%, 32.15IU and 311mg%, 52.3mg%, 25.68IU, respectively. Vitamin C and Vitamin E content were increased toward the later sampling stages. Water-soluble matters and water-soluble protein content of green tea prepared by the steam-roasted method and the roasted method were increased by 0.11, 0.13 and 0.09, 0.08%, respectively, compared to unroasted check. Crude lipid content of green tea prepared by the steam-roasted method and the roasted method were decreased by 0.13 and 0.24%, respectively. Total nitrogen content of green tea prepared by the steam-roasted method and the roasted method was changed 0.019 and 0.036%, respectively and total nitrogen content showed minute different between two methods.