Wuyi　Rock　tea,　specifically　Shuixian　and　Rougui,　exhibits　distinct　sensory　characteristics.　In　this　study,　we　investigated　the　sensory　and　metabolite　differences　between　Shuixian　and　Rougui.　Quantitative　description　analysis　revealed　that　Rougui　exhibited　higher　intensity　in　bitter,　thick,　harsh,　and　numb　tastes,　while　Shuixian　had　stronger　salty　and　umami　tastes.　Nontargeted　metabolomics　identified　151　compounds　with　66　compounds　identified　as　key　differential　metabolites　responsible　for　metabolic　discrimination.　Most　of　the　catechins　and　flavonoids　were　enriched　in　Rougui　tea,　while　epigallocatechin-3,3′-di-O-gallate,　epigallocatechin-3,5-di-O-gallate,　gallocatechin-3,5-di-O-gallate,　isovitexin,　and　theaflavanoside　I　were　enriched　in　Shuixian　tea.　Catechins,　kaempferol,　quercetin,　and　myricetin　derivatives　were　positively　correlated　with　bitter　taste　and　numb　sensation.　Sour　taste　was　positively　correlated　to　organic　acids.　Amino　acids　potentially　contributed　to　salty　and　umami　tastes.　These　results　provide　further　insights　into　the　taste　characteristics　and　the　relationship　between　taste　attributes　and　specific　metabolites　in　Wuyi　Rock　tea.　©　2024　American　Chemical　Society.