People’s requirements for aroma and taste when drinking tea are gradually increasing with the increasing output value and consumption demand of tea industry in China.Puer ripe tea belongs to the black tea category， and its unique “stale” aroma and “mellow and sweet” taste is highly favored by consumers.This article systematically introduced the characteristics of quality and evaluation methods of sun-dried green tea， raw Puer tea and ripened Puer tea.The achievements of studying the aroma components of Puer tea were summarized by reviewing relevant literatures.The key aroma components of Puer tea were reviewed from six major categories including 20 kinds of alcohols， 14 kinds of aldehydes， 8 kinds of hydrocarbons， 8 kinds ofesters and lactones， 13 kinds of ketones and 8 kinds of hetero oxygen.The main taste components of Puer tea were analyzed from four dimensions including polyphenols （bitterness and astringency）， caffeine （contributing bitterness）， free amino acids （presenting umami） and soluble tea polysaccharides （giving sweetness）.However， the lack of selective extraction of aroma pretreatment technology and separation and identification of small molecule compounds in taste was the main bottleneck restricting the deep analysis of flavor in Puer tea.Studies in the future need to integrate manual evaluation with molecular sensory science， and collaboratively optimize techniques of pretreatment and separation and identification to provide technical support for systematically evaluating the quality of Puer tea and accurately analyzing its aroma and taste.