Quality assessment is necessary in the production and circulation of green tea. Color, aroma, taste, shape, and leaves are five elements for green tea quality evaluation. Currently, various methods being developed and applied in the quality assessment of green tea. Sensory evaluation methods have its own advantages and disadvantages while physicochemical methods can apply for the detection of a single component of green tea , but can not achieve the purpose of overall quality assessments. Intelligent sensory evaluation and the chromatographic fingerprint methods ,which are comprehensive, objective, and intuitive, combing the value of taste and aroma with the quality of green tea. It can not only be served as the potential analysis methods for the green tea classification and gradation, but also provide a new approach for accessment of food safety and quality.