Abstract:This study aims to clarify the biochemical components and quality of sun-dried black tea.To be specific，ten samples of black tea dried by sunlight and baking were collected，respectively，for sensory evaluation and measurement of chemical components. According to the sensory evaluation，the sun-dried black tea was dark brown，and the infusion was bright orange，with fresh sweet refreshing taste and fragrance. In addition，the infused tea leaves were red brown. All these characteristics met the standard of 'Black tea—Part 2: Congou black tea' （GB/T 13738.2—2017）.The scores of bitterness and astringency of sun-dried black tea were lower than those of baked black tea（P＜0.05）.Partial least squares-discriminant analysis showed that content of threonine，gallocatechin gallate，rutin，valine，phenylalanine，serine，leucine，tyrosine，aspartic acid，isoleucine，histidine，and arginine in sun-dried black tea was higher than that in baked black tea[variable importance in projection（VIP）＞1，P＜0.05，fold change（FC）＞1.5]，while the content of proline，γ-aminobutyric acid，glutamic acid，catechin gallate，and taxifolin was lower than that in baked black tea （VIP＞1，P＜0.05，FC＜0.67）.In summary，content of biochemical components and sensory quality of black tea dried by sunlight and baking were different.Therefore，efforts should be made to develop the standard for sun-dried black tea and promote the development of the tea.