Ten representative sun-dried green tea were collected from the tea area in Lincang. Sensory evaluation showed that the overall appearance was dark green and straight, the infusion color was light yellow and bright, the taste was strong, mellow and sweet aftertaste, the aroma was fresh and rich, and the infused leaves were yellow-green. The characteristic components in tea leaves were measured with contents as follows: water extract (45.19%～49.01%), free amino acids (1.62%～2.85%), soluble sugar (5.6%～9.76%), gallocatechin (11.65～33.34 mg/g), epicatechin gallate (14.49～23.39 mg/g), epigallocatechin gallate (10.75～22.40 mg/g), caffeine (9.29～15.78 mg/g), theophylline (0.02～0.13 mg/g), theanine (8.06～20.16 mg/g), glutamic acid (2.23～4.23 mg/g), aspartic acid (2.01～3.29 mg/g), etc. The preliminary results showed that the contents of catechins, caffeine, amino acids in Lincang tea were relatively low, while water extract, soluble sugars, and gallic acid (GA) were relatively high.. Taste activity value (TAV) analysis revealed six characteristic components with TAV＞1 including: epigallocatechin, epicatechin gallate, gallocatechin, gallic acid contributing to astringency; epicatechin gallate, caffeine, epigallocatechin gallate contributing to bitterness. This study clarified the taste characteristics and material basis of sun-dried green tea in the Lincang tea area which provided a reference for further systematic analysis of its taste component.