Abstract: This research mainly compared the sensory quality and active ingredients of 8 kinds of Chrysanthemum tea infusion: Hangbaiju, Hangbaiju, Fubaiuu, Qibaiju, Gongju, Boju, Huaiju, Chuju, and Wujunju. The sensory properties and volatile component of the Chrysanthemum tea infusion were analyzed through the quantitative descriptive analysis, headspace - solid microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and colorimeter. The result showed that through the descriptive sensory evaluation, the Chrysanthemum tea could be divided into four categories. The relationship between infusion color and the results of the colorimeter was that: yellow-green color=−32.274+0.324L^*−0.564a^*+0.084b^*. Through partial least squares regression analysis, it was determined that the flavor of traditional Chinese medicine was related to 6 components including terpinen-4-ol, the flavor of beet was related to 13 components including (E)-ocimenone, and the flavor of vegetable was related to 14 components including (1R)-(−)-myrtenol. The organic plant Chrysanthemum ‘Hangbaiju’ had the highest content of total flavonoids and the ‘Qibaiju’ Chrysanthemum had lowest content. Chlorogenic acid, cynaroside, luteolin-7-O-β-glucuronide, 3, 5-O-dicaffeoylquinic acid and apigenin-7-O-β-D-glucoside were detected in 5, 7, 8, 4 and 5 kinds of Chrysanthemum tea infusion by ultra-high performance liquid chromatography and their content were highest in ‘Qibaiju’, ‘Gongju’. ‘Huaiju’, ‘Qibaiju’, and ‘Fubaiju’ respectively.