Abstract: In order to explore the effect of different rolling temperature on the taste quality of congou black tea, The congou black tea was evaluated with sensory evaluaition, the taste components of cougou were measued and electronic tougue was used to analyze its tea infulsion. The sensory evaluation results showed that the taste of congou black tea was better with a rolling temperature lower than 25 ℃, and the best was at 16 ℃. The electronic tongue analysis result showed that congou rolled at different temperature could be divided into three groups including low-temperature group, middle-temperature group and high-temperature group, with cluster analysis, and there was significant difference between high-temperature group and middletemperature group.The analysis result of taste components showed that tea infusion with low or middle rolling temperature from10 to 25 ℃ had a better quality.Besides, in the correlation analysis of electronic tongue and taste sensory evaluation, SWS value showed a highly significant positive correlation with sensory evaluation score while SRS value had a highly significant negative correlation.The correlation analysis of electronic tongue and taste components showed that SRS value was highly significantly negatively correlated with the contents of amino acid, theaflavins and thearubigins but highly significantly positively correlated with the content of theabrownin, SWS value had a highly significant positive correlation with the contents of soluble sugar, amino acid and thearubigins while had a highly significant negative correlation with the content of theabrownin.