Abstract: Chrysanthemum ‘Yuren Mian’(YRM)and Chrysanthemum ‘BingTianYuRen’(BTYR)were the experimental materials and separately selected 5 flowering period to carry on the experiment. Organic acids,crude fat,crude protein,crude fiber,soluble sugar,free amino acids,vitamin C,flavonoids,polyphenols,chlorogenic acid were analyzed and evaluated. The results showed that the quality indexes of 10 samples of tea chrysanthemum were different. The cluster analysis results were as follows. When classified into 2 classes,YRM5,BTYR5,YRM4 and BTYR4 clustered into one group,and YRM2,BTYR2,BTYR3,YRM3,BTYR1and YRM1clustered into another group. When the cluster was 4,BTYR4 and BTYR1 were separately clustered into one class,YRM4,YRM5 and BTYR5 were clustered into one class,and other tea chrysanthemum samples were clustered into one class. When gathers was 6,YRM5,BTYR5,YRM4 still gathered into a group,BTYR2,BTYR3,YRM3 got together for a class,YRM2,BTYR4,BTYR1,YRM1 gathered separately for the category. Based on the principal components analysis discovery,BTYR4,BTYR5,BTYR2,YRM3 and YRM5 scored were higher. Sensory quality assessment results showed that YRM4,BTYR5,YRM5,YRM3 and BTYR4 scored were higher. Based on the comprehensive analysis of scores of principal component and the sensory quality evaluation results,higher scores were BTYR4,BTYR5,YRM3and YRM5.