Abstract: To construct the taste characteristics of Mengding Ganlu tea and discuss the rate of taste contribution of main components to the overall taste, the taste profile was constructed based on the factor level of taste sensory score. Automatic amino acid analyzer and HPLC were used to detect the types and contents of free amino acids, catechins and caffeine of tea extract, the taste activity value was calculated and the taste contribution rate was evaluated according to the content and the taste threshold of each component. The taste types of Mengding Ganlu tea can be divided into three categories, the umami and intensity score were significantly positive correlated with the overall score (P < 0.01) , the intensity score was significantly positive correlation with the coordination score(P < 0.05). By analyzing the contents of free amino acid, catechins and caffeine and its TAV in tea extract, it was found that the main contributing substances to the umami of Mengding Ganlu tea were theanine (TAV=8.01), glutamate (TAV=5.14) and aspartic acid (TAV=3.43), to the bitterness were EGCG (TAV=1 093.37), ECG (TAV=245.08) and caffeine (TAV=546.84), to the astringency were GCG (TAV=132.24) EGC (TAV=71.74) and CG (TAV=44.6). γ-aminobutyric acid can not only enhance the umami, but also contribute greatly to the astringency of tea extract (TAV = 85.71). The taste characteristics of Mengding Ganlu tea were reflected by its prominent umami and concentration with obvious intensity and coordination. Sensory factor evaluation combined with component contribution rate analysis can accurately describe the taste characteristics and the difference can be compared. It's worth noting that different types of tea need to construct different taste factors according to their characteristics.