Objective: To establish a reliable， accurate， and objective method for evaluating the quality of Dracocephalum rupestre Hance tea (DRH) through statistical analysis. Methods: The correlation and linear regression relationship between the color difference value， absorbance value， water extract content of DRH samples， and sensory evaluation scores of tea soup were determined and analyzed. Results: There is a significant positive correlation between the sensory evaluation score of DRH and the L value of lightness and darkness. There is a significant negative correlation between the value of the red-greenness indicator a and the yellow-blueness indicator b value. And there is a significant positive correlation between the color difference derivative value Cab and color difference ΔE. Therefore， it can be used to reflect the quality of DRH that the color difference parameters L， a， b， Cab， and ΔE. There was a linear relationship between the total score of sensory evaluation (Y1) and brightness L (X1)， chroma a (X2)， and chroma b (X3). The established prediction equation was Y1=24.93+6.78X1-66.55X2-21.35X3 (P<0.05， R2=0.62). There was a very significant positive correlation between the absorbance value of DRH soup and various sensory scoring items. There was a linear relationship between the absorbance value (Y2) and appearance (X1)， aroma (X2)， soup color (X3)， taste (X4)， leaf bottom (X5)， and the total score (X6). The linear equation was Y2=-0.008-5.43×10-5X1+7.33×10-5X2+0.001X3+0.001X5-0.001X6 (P<0.01，R2=0.96). There was a very significant positive correlation between the content of DRH extract and various sensory scoring items. Water extract content (Y3)， appearance (X1)， aroma (X2)， soup color (X3)， taste (X4)， leaf bottom (X5)， and the total score (X6) were selected. The established prediction equation was Y3=-0.036+6.21×10-5X1+0.002X2+0.005X3-4.61×10-5X4-0.003X5+0.001X6(P<0.05，R2=0.87). Conclusion: This study established an evaluation method for the quality of Maojian tea， which provided the reference for the production and processing of herbal tea.