Abstract:High performance liquid chromatography（HPLC）and fuzzy mathematics were employed to study the effects of brewing temperature，brewing time，and tea addition amount on the quercetin content and sensory quality of Penthorum chinense Pursh （PCP）tea infusion. Furthermore，the brewing conditions were optimized with the results of fuzzy mathematics sensory evaluation as the response values. With the increases in brewing time and temperature，the content of quercetin and free amino acids in the tea infusion increased.As the amount of tea added increases，the amount of quercetin extracted first increases and then decreases.When the amount of tea added was 4.0 g，the amount of quercetin extracted from a single gram of tea leaves was the highest. The amount of free amino acid leaching continues to decrease，and when the addition amount was 1.0 g，the maximum amount of free amino acid leaching per gram of tea leaves was achieved.The effects of different factors on the sensory quality of tea infusion were in the order of brewing time ＞tea addition amount ＞brewing temperature.The optimal brewing conditions were brewing at the tea addition amount of 2.8 g and 80 ℃for 5.6 min.Under these conditions，the predicted value of comprehensive sensory score was 8.677 points，which was close to the measured value of 8.64 points.With R2=0.990 0，the model demonstrated a high fitting degree.