Based on the electrical characteristic detection technology, the quantitative prediction models of sensory score and physical and chemical quality Index (theaflavins, thearubigins, and theabrownins) were established by using the fermented products of Congou black tea as the research object. The variation law of electrical parameters during the process of fermentation and the effects of different standardized pretreatment methods and variable optimization methods on the models were discussed. The results showed that the electrical parameters vary regularly with the test frequency and fermentation time, and the substances that hinder the charge transfer increase gradually during the fermentation process. The Zero-mean normalization (Zscore) preprocessing method had the best noise reduction effect, and the prediction set correlation coefficient (Rp) value of the original data could be increased from 0.172 to 0.842. The mixed variable optimization method (MCUVE-CARS) of Monte Carlo uninformed variable elimination (MC UVE) and competitive adaptive reweighted sampling (CARS) was proved that the characteristic electrical parameters were the loss factor (D) and reactance (X) of the low range. Based on the characteristic variables screened by MCUVE-CARS, the quantitative prediction models for each fermentation quality indicator were established. The Rp values of the sensory score, theaflavin, thearubigin and theabrownins of the predicted models were 0.924, 0.811, 0.85 and 0.938 respectively. The relative percent deviation (RPD) values of the sensory score, theaflavins, thearubigins and theabrownins of the predicted models were 2.593, 1.517, 1,851 and 2.920 respectively, and it showed that these models have good performance and could realize quantitative characterization of key fermentation quality indexes.Congou black tea is a kind of unique tea in China 1 . Fermentation is the key process of black tea processing. Its essence is the process of forming the specific quality and flavor of the black tea generated by the polyphenolic compounds undergoing enzymatic oxidation to form theaflavins (TFs), thearubigins (TRs) and theabrownins (TBs) after the damage of the cell membrane of fresh tea leaves 2-4 . In the actual production of black tea, the grasp of the degree of fermentation quality is mainly controlled by the tea masters, which is susceptible to environmental, psychological and subjective experience 5 . Physical and chemical detection methods are required to analyze the changes of endogenous components in order to accurately grasp the fermentation quality, but physical and chemical detection has the disadvantages of long cycle, high cost and poor timeliness 6 .Electrical measurement is a rapid non-destructive testing method that uses the electromagnetic characteristics of the substances that are to be tested to establish an intrinsic relationship with the contained components. K.H.Norian 7 explained Tetraethylammonium(TEA) can selectively block K+ channels by establishing the charge control model of ion channels. Based...