Abstract: In order to acquisition the taste and flavor characteristics of peony flower tea under different soaking methods,the sensory characteristics were analyzed. Four kinds of tea liquor were prepared by soaking in the hot water for 30 s,in the cold water soaking for 30 min,1 h and 2 h. The main flavor characteristics and similarity of tea were analyzed by electronic nose,the taste characteristics of tea were quantified by electronic tongue,and the volatile organic compounds of tea were quantified by thermal desorption and gas chromatography mass spectrometer. Results showed that the main flavor characteristics of tea liquor soaked in hot water was similar to that of tea soup soaked in cold water for 1 h. Tea liquor soaked in cold water for 30 min and 2 h could be effectively distinguished from tea soup soaked in hot water and tea soup soaked in cold water for 1 h. There was no significant difference in taste characteristics between different preparation methods,except the sour,astringent and bitter aftertaste. There were more alcohols and esters in the tea soup. With the extension of soaking time,the contents of esters and alcohols in the cold water tea soup gradually decreased,while the contents of alkane gradually increased. Combined with the main flavor and taste characteristics,with the use of cold water soaking for 1 h instead of hot water,the peony tea had a similar flavor,while the sour,astringent and bitter aftertaste improved.