Abstract: Fresh leaves from the new variety of tea, Tanyang Caicha, were processed into the black tea, Panyong Congou “Daxueshi”.The sensory quality and aromatic constituents of the tea were determined.The sensory score of the tea was 4.25 points higher than the Super Panyong Congou tea available on the market, with better ratings on the shape, flavor and taste.The contents of water soluble matters, polyphenols, free amino acids, catechin and caffeine of the tea sample were 46.8%, 16.8%, 4.3%, 3.1% and 3.98%, respectively.There were 43 aromatic compounds isolated from the tea.Among them, the alcohols had the highest concentration (51.91%, 13.14%, and9.91% were cis-geraniol, salicylic acid methyl ester andβ-linalool, respectively) .They rendered the characteristic sweet, flowery and fruity aroma of Panyong Congou“Daxueshi”.