In　this　research,　Quantitative　Descriptive　Analysis　(QDA)　was　employed　to　analyze　the　aroma　and　taste　attributes　of　six　Wuyi　Rock　Tea　standards　(Dahongpao　Tea　of　Special　grade　(D101T),　Dahongpao　Tea　of　Class　I(D102Y),　Shuixian　Tea　of　Special　grade　(S101T),　Shuixian　Tea　of　Class　I(S102Y),　Rougui　Tea　of　Special　grade　(R101T),　Rougui　Tea　of　Class　I(R102Y)).　Principal　Components　Analysis　(PCA)　showed　that　the　contribution　rate　of　the　first　nine　principal　components　accounted　for　87.04%,　of　which　the　first　principal　component　(PC1)　included　astringency-taste,　bitterness-taste,　sour-taste,　irritation-taste,　floral-odor,　herbal-odor　and　smooth-taste　and　the　second　principal　component　(PC2)　included　sweet-afetrtaste,　salivating-afetrtaste,　sweet-taste,　grass-odor,　milk-odor,　roasted-odor.　According　to　PCA　map,　D101T　was　richer　in　smooth-taste,　roasted-odor;　While　D102Y　was　highly　correlated　with　sweet-like-odor.　S101T　was　richer　in　smooth-taste　and　sweet-taste;　While　S102Y　was　strongly　correlated　with　floral-odor,　astringency-taste,　bitterness-taste,　sour-taste　and　irritation-taste;　R101T　was　significant　for　sweet-taste,　sweet-afetrtaste,　salivating-afetrtaste;　wherever;　R102Y　was　significant　for　roasted-odor,　milk-odor,　grass-odor.