Abstract:To study the effects of water quality on Wuyi rock tea（Wuyi Rougui and Wuyi Shuixian），this study selected pure，natural drinking，tap and ultra-pure water as experimental materials to investigate the changes in the main biochemical components，sensory quality and antioxidant activity of Wuyi rock tea.Results showed that water quality had tremendous influence on Wuyi rock tea.Of the different types of water considered，natural drinking water received the highest sensory score for tea aroma.Specifically，the tea made from natural drinking water emitted a powerful floral and fruity fragrance and was endowed with a mellow and sweet taste.However，the pure water had the highest aqueous extract content and the highest 2，2-diphenyl-1-picrylhydrazyl（DPPH）radical scavenging capacities.The abilities of the different waters to scavenge organic free-radicals（DPPH）were in the order of pure water>ultra-pure water>natural drinking water>tap water.In conclusion，in terms of sensory quality and health，the natural drinking water and pure water are the best choices for brewing Wuyi rock tea.