Abstract: The purpose of this study was to investigate the effect of different soaking time on the quality of “Tieguanyin” tea. Through sensory evaluation and chemical analysis, we analyzed the performance of appearance, aroma and taste in different soaking time groups, as well as the changes of main chemical components such as caffeine and tea polyphenols. The results showed that the soaking time has a significant impact on the quality of “Tieguanyin” tea. The appropriate soaking time can improve the aroma and taste of the tea, but a long soaking time may lead to the increase of bitter taste. These findings are important for tea production and consumption, providing suggestions for producers to adjust the soaking time, and also providing a reference for consumers to choose the best brewing method. Further research can verify the experimental results and explore the comprehensive influence of other factors on tea quality to enrich the understanding of the formation mechanism of tea quality.