Abstract: The chemical compositions, sensory tastes, taste attributes based on electronic tongue and the relationship among them were explored in different brewing conditions of Congou black tea infusions. A total of 15 brewed tea samples were obtained by brewing for 1, 3, 5, 7, 9 min at 70, 80 and 90 ℃ respectively.The tea infusions were qualitatively distinguished and quantitative characterization of tastes attributes combined with electronic tongue.The content of the chemical compositions were determined by high performance liquid chromatography and the sensory taste was evaluated.The results showed that the variance analysis and the discriminant factor analysis of the 15 tea infusions were well distinguished according to the electronic tongue sensors, which was the same as that of the artificial sensory taste.The distance of the points of 80 ℃ 5 min and 90 ℃ 3 min in the plot were close and that of the sensory taste value were high as well as the relative intensities of taste scores were more than5.The chemical compositions that the contents were increased with the increasing temperature and time had a significant correlation with the taste attributes and the correlation coefficient of the established partial least-squares regression model was higher (> 0.85) .