Abstract: In order to clarify the best brewing time mode of Tanyang Congou black tea with flowery-fruity flavour, six brewing time modes were designed by taking the commercially available Tanyang Congou black tea with flowery-fruity flavour as the experimental material, and the sensory evaluation was carried out on each infusion of tea under each infusing method. Then, the samples were taken to detect the content of water extract, total free amino acids, total amount of tea polyphenols and caffeine in tea soup. The results showed that: the cumulative sensory evaluation score of the eight infusions of tea under the brewing time mode of 15s-15s-15s-20s-20s-20s-30s-30s was the highest, which was shown as "obvious flowery-fruity flavour, full taste", which could be applied to daily infusing. The leaching rules of water extract, amino acid and caffeine in tea soup were similar under different brewing time modes, and the leaching peaks appeared in the second to fifth infusions. The leaching amount of tea polyphenols was relatively average in the 3rd to 8th infusions, and there was no rapid decline in the later stage of infusing.