以1952、1985 年和2008 年生产的茯砖茶为材料，分别对其感官品质以及水浸出物、茶多酚、氨基酸、咖啡碱、水溶性糖、果胶、花青素、茶黄素、茶红素和茶褐素等生化成分进行分析。结果表明：陈年茯砖茶的水浸出物、茶多酚、氨基酸、茶红素果胶的含量均减少，而水溶性糖、茶褐素的含量增加，咖啡碱含量则变化不明显。感官审评结果表明：在一定时间内，茯砖茶的陈化有助于内含物质的转化，茶汤香气宜人、滋味甘醇，但存放时间过久，其茶香消尽、陈气扑鼻、滋味淡薄。可以分别从茶叶的感官特征和理化成分两条途径对茯砖茶陈化时间进行鉴别。

Fuzhuan brick-tea is a popular Chinese dark tea fermented by Eurotium cristatum, which contributes its typical fungal aroma. Samples of Fuzhuan tea of different storage ages (produced in 2008, 1985 and 1952) were analyzed for sensory quality and main chemical components such as tea polyphenols, amino acids, caffeine, procyanidins, water-soluble sugar, pectin, anthocyanins, TF, TR and TB. Results showed that after aging, Fuzhuan tea exhibited a decrease in the contents of water extract, tea polyphenols, amino acids, TF and TR and an increase in the content of pectin, water-soluble sugars, anthocyanins and TB, whereas no obvious change in caffeine content was observed. Sensory quality evaluation demonstrated that appropriate aging made a contribution to the conversion of internal substances in Fuzhuan tea and its pleasant aroma and mellow and heavy taste, while Fuzhuan tea exhibited exhausted aroma, offensive stale odor and plain and thin taste after excessive aging. Based on sensory attributes and chemical composition profile of Fuzhuan tea, two approaches to the identification of aging time of this tea were put forward. Moreover, the correlation between aging time and TB/tea polyphenols ratio was preliminarily analyzed.