Abstract: The sensory quality and main biochemical components of 10 black tea samples collected from Wuyishan tea area were evaluated. The results showed that the content of caffeine in 10 tea samples was 2.1%~2.7%, which was relatively low; the content of tea polyphenols was 10.6%~18.0%, and the total amount of free amino acids was 3.0%~3.6%, both of which were relatively moderate; the content of water extract was 42.7%~43.6%, which was relatively high. The tea sample with a high comprehensive score in sensory evaluation was Rose 30, whose appearance was tight and strong, black and oily, and relatively uniform; the soup color was orange, clear and bright, with a gold circle; high the fragrance was pure, with a floral smell, and more durable; the taste was mellow; the bottom of the leaves was red, bright and even.

Key words: Wuyishan tea area, black tea, biochemical components, sensory quality