Abstract:This paper aimed to explore the effects of brewing conditions on the quality of Ganoderma lucidum fu brick tea infusion.With G.lucidum fu brick tea as raw material，the effects of tea/water ratio，brewing temperature and brewing time on the flavor of the tea infusion were studied using single factor experiment.Then a three-factor and three-level orthogonal experiment was designed to determine the optimal brewing conditions based on the comprehensive score which was achieved by evaluating sensory quality and eight main flavor components，followed by principal component analysis（PCA）.The results showed that tea/water ratio，brewing temperature and brewing time all had significant effects on the flavor of G.lucidum fu brick tea infusion.By PCA，11 indicators indexes were integrated into 2 principal components，with a cumulative variance contribution rate of 86.939%.The comprehensive evaluation demonstrated that under the conditions of tea/water ratio 3∶150（g/mL），brewing temperature 100 ℃and brewing time 3 min，the tea infusion had the highest comprehensive score，and these were the optimal brewing conditions for G.lucidum fu brick tea.