Wuyi　Rock　Tea　(WRT)　is　widely　appreciated　for　its　unique　rocky　flavor　and　floral　essence.　However,　the　characterization　of　taste　attributes,　particularly　bitterness,　in　this　premium　tea　remains　largely　underexplored.　This　study　aims　to　assess　the　perception　of　bitterness　in　WRT　through　an　integrated　approach,　including　sensory　evaluation,　phenolic　compound　analysis,　and　cell-based　calcium　imaging　assay.　Sensory　evaluation　revealed　distinct　bitterness　intensities　among　nine　selected　typical　WRT　samples.　Utilizing　UHPLC-Q-Orbitrap-MS,　54　phenolics　were　tentatively　identified,　comprising　of　24　flavanols,　18　flavonols,　and　12　phenolic　acids.　The　cellbased　calcium　imaging　assay　revealed　diverse　intracellular　calcium　responses　and　half-maximum　effective　concentration　(EC50)　values　across　the　tested　samples.　Notably,　correlation　analysis　unveiled　a　strong　negative　correlation　between　sensory　scores　and　EC50　values.　Furthermore,　11　individual　phenolic　compounds,　such　as　epigallocatechin　gallate　and　epicatechin　gallate,　demonstrated　significant　correlation　with　sensory　scores　and　bitter　taste　receptor　activation,　suggesting　their　potential　role　as　key　contributors　shaping　the　bitter　taste　perception　of　WRT.　This　study　provides　comprehensive　insights　into　the　nuanced　bitterness　of　WRT,　bridging　sensory　and　molecular　perspectives　to　enhance　our　understanding　of　the　taste　profile　of　this　premium　tea.