The study was based on 39 green tea samples processed in Fujian Province. The results showed that chromatic values (L*, a*, b*) significantly changed as the brewing conditions (time and the ratio of tea to boiling water) changed, so the values could correctly reflect the changes of color quality of green tea. Among green tea which had the similar appearances, there were higher correlation coefficient values between chromatic values and liquid color, while different appearances of green tea had different correlation properties. Therefore, chromatic values only represented the liquid color character of one variety of green tea, and it was correct and objective to use chromatic values among one variety of green tea to determine the quality of liquid color.%以福建省制得的39个绿茶为研究对象,探讨L*a*b*表色系统与绿茶感官审评的汤色得分的相关性.结果表明,色度值(L*、a*、b*)对茶汤冲泡条件(茶水比、冲泡时间)的变化有较为灵敏的反应,能反映汤色品质的变化趋势;外形相近的炒青绿茶,其各色度值与汤色得分的相关性较高；不同外形的炒青绿茶之间,各色度值与汤色得分的相关性质不同;不同类型绿茶间色度值的差异仅是茶样汤色的特点表现,而用色度值比较同类型绿茶汤色品质的高低更为准确和客观.
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