Abstract:The sensory characteristics，polyphenol content，and antioxidant activity were compared among tea products prepared with different varieties of highland barley. Sensory evaluation was combined with electronic sensory analysis （including electronic nose，electronic eye，and electronic tongue） to evaluate the sensory properties of 20 highland barley tea varieties and commercial products. The total polyphenol content was determined via UV-visible spectrophotometry，and the antioxidant activity was assessed through DPPH and ABTS+free radical scavenging capacity tests. The results revealed significant differences in sensory properties such as aroma，taste，and tea fusion color among varieties. ′Kangdingheiqingke′，′Kangqingnuo No.3′，and ′Kangqing 11′ exhibited the highest scores in aroma. ′Kangdingheiqingke′，′Himalaya 19′，and ′Himalaya 23′ displayed outstanding taste characteristics. ′Kangqingnuo No.3′ and ′Kangdingheiqingke′ achieved the best scores in tea fusion color. ′Kangdingheiqingke′ demonstrated the best sensory quality. There were notable variations in polyphenol content and antioxidant activity among different varieties，with ′Kangqing 125′ having the highest polyphenol content （352.71 mg/100 g）. ′Kangqing 1282′ demonstrated the strongest antioxidant activity，with DPPH and ABTS+ free radical scavenging rates reaching 88.37% and 63.57%，respectively.