This study investigates the correlation between the color and taste of beauty tea (BT) infusion and the key contributing compounds, using UV–Vis spectroscopy, taste equivalent quantification, and metabolite analysis. Twenty-three BT samples were analyzed for color and taste characteristics, with additional verification experiments on six samples. The results showed that as the color of BT infusion deepened, the taste became stronger, more bitter, and astringent, while lighter-colored infusions were sweeter and mellower. Key compounds influencing both color and taste included theaflavins, kaempferol, astragalin, and 5-p-coumaroylquinic acid. Gallic acid was also identified as a contributor to the color of BT infusion. Metabolomic analysis using UPLC-MS identified 49 differential compounds, primarily flavones, phenolic acids, and proanthocyanidins, which played a significant role in determining the color and taste of BT infusion. Correlation analysis revealed that certain compounds, such as theaflavins, had a strong positive correlation with color, while others, like phenolic acids, showed negative correlations. The study also found that compounds such as theanine and L-theanine contributed to umami and sweetness, while bitter and astringent compounds like EC, EGC, and thearubigins enhanced bitterness and astringency. Verification experiments confirmed the influence of these compounds on the color and taste of BT infusion. The findings provide insights into the chemical basis of tea quality and offer a framework for objective evaluation of tea infusion color and taste.This study investigates the correlation between the color and taste of beauty tea (BT) infusion and the key contributing compounds, using UV–Vis spectroscopy, taste equivalent quantification, and metabolite analysis. Twenty-three BT samples were analyzed for color and taste characteristics, with additional verification experiments on six samples. The results showed that as the color of BT infusion deepened, the taste became stronger, more bitter, and astringent, while lighter-colored infusions were sweeter and mellower. Key compounds influencing both color and taste included theaflavins, kaempferol, astragalin, and 5-p-coumaroylquinic acid. Gallic acid was also identified as a contributor to the color of BT infusion. Metabolomic analysis using UPLC-MS identified 49 differential compounds, primarily flavones, phenolic acids, and proanthocyanidins, which played a significant role in determining the color and taste of BT infusion. Correlation analysis revealed that certain compounds, such as theaflavins, had a strong positive correlation with color, while others, like phenolic acids, showed negative correlations. The study also found that compounds such as theanine and L-theanine contributed to umami and sweetness, while bitter and astringent compounds like EC, EGC, and thearubigins enhanced bitterness and astringency. Verification experiments confirmed the influence of these compounds on the color and taste of BT infusion. The findings provide insights into the chemical basis of tea quality and offer a framework for objective evaluation of tea infusion color and taste.