A 10-member sensory panel was formed after training to evaluate Fuzhuan brick-tea. In order to optimize the sensory evaluation of Fuzhuan brick-tea, a market brick-tea was selected and 18 samples with different tea-water ratio, brewing time and inlet temperature were made according to the response surface method. After collecting the characteristics of aroma and flavor of 18 Fuzhuan brick-teas, 11 sensory attributes were confirmed. Based on the data of quantitative description analysis, principal component analysis and variance analysis showed that the overall flavor, acid, sweet, bitter, astringent, overall aroma and bitter butyl were important attributes to distinguish the sensory differences between samples. The result of response surface analysis showed that the stability of the sensory evaluation was better under low ratio of tea-water and short brewing time. Considering the intensity response values of flavor and aroma, the optimal sensory evaluation conditions for Fuzhuan brick-tea was: tea-water ratio 1∶100, brewing time 5.00 min and drinking temperature 50 ℃.