Abstract: In this study, an electronic nose and an electronic tongue were employed to detect flavor quality of Fuding white tea at different brewing conditions, and compared with the results of sensory evaluation.Electronic nose was used to determine the volatile compounds of white tea at different time, temperature, ratio of tea and water, brewing time and water quality. The data obtained were analyzed by the methods of principle component analysis (Principal component analysis, PCA) and linear discrimination analysis (Linear discriminant analysis, LDA) .The results showed that the flavor of Fuding white tea was different at different brewing conditions and LDA was more effective in distinguish white tea from the same species at different brewing conditions. Meanwhile, Fuding white tea under different brewing conditions was also analyzed by electronic tongue. Different brewing conditions had an effect on the taste of white tea and electronic tongue could distinguish different treatment by PCA.The results of sensory evaluation of Fuding white tea under different brewing conditions also varied. The data from electronic nose and electronic tongue was compared with the results of sensory evaluation and it was far from replacing sensory evaluation with instrument evaluation.