Abstract: It was discussed the effects of brewing conditions on quality of Enshi Yulu green tea infusion. Chemical analysis and quantitative sensory evaluation were applied to analyze taste- active compounds,volatil compounds and sensory attributes of tea infusion under steeping conditions of hot water( 100 ℃,5 min),room temperature water( 25 ℃,2 h) and coldwater( 4 ℃,6 h),and simultaneously establish the correlation between them.The results showed that the tea infusion brewing at 100 ℃ had higher floral and sweet flavor,strong taste with bitter and astringent,while cold- making tea had higher faint scent and fruity flavor,fresh taste without bitter and astringent,and high sweet aftertaste. Tea polyphenols,catechins,caffeine,water extract and total sugar content of hot water were significantly higher than that of cold tea. Theanine and arginine content was the highest brewing at room temperature.Alcohol content was the highest brewing at hot water,compared with that,aldehydes and ketones of cold- making tea increased significantly,while aromatic hydrocarbondecreased obviously.Seven taste components and ten volatile compounds had high correlation with taste and aroma attributes,respectively. These flavor components,including tea polyphenols,caffeine,theanine,dimethyl sulfide,hexanal,linalool,limonene,and so on,had a bigger contribution to green tea flavor under different brewing condition and each sensory attributes.