In order to explore the feasibility of producing black tea from summer tea， this experiment analyzed the sensory quality and biochemical components of Congou black tea made from 15 varieties of summer fresh tea leaves from the three aspects of liquor color， aroma and taste， via color difference meter， spectrophotometer， amino acid analyzer， gas chromatography-mass spectrometer and ultra high performance liquid chromatography tandem high resolution mass spectrometer. The color of the soup is mainly orange， the taste is mainly mellow， and the aroma quality is quite different. Oolong tea varieties all have the sweet and floral aroma characteristic of black tea. The content of theaflavins， thearubigins and theabrownins have a greater impact on the color and taste of the soup. The higher the content， the better the color of the soup. The rose-scented geraniol content in Jinmudan and Jinxuan is higher， which is significantly positively correlated with the aroma score； the sweet nerol has a significant positive correlation with the aroma score. During the production of black tea， the catechins in Jinxuan， Jinmudan， Tieguanyin and Juhuachun changed greatly， and theaflavins produced more. This was related to the content of catechins and the activity of PPO (polyphenol oxidase) and POD (peroxidase). The three varieties of Zhongcha 108， Jinxuan and Jinmudan have a large increase in amino acid content during the withering stage， and a large amount of them are retained in black tea. Combining sensory and component analysis， it can be determined that the color， aroma and taste of Congou black tea made from the two varieties of Jinxuan and Jinmudan summer shoots are better， and most varieties of fresh summer tea leaves can be processed into Congou black tea， especially oolong tea varieties.