The colour differences in terms of △L, △a, △b and △E between distilled water and infusions of 29 green teas, 16 black teas and 13 oolong teas and their correlation with sensory quality attributes of tea were investigated. The results showed that the △L value decreased but the △a, △b and △E increased with the degree of fermentation of the three kinds of tea. The △L was positively correlated to quality attributes of green tea and oolong tea but negatively correlated to those of black tea. The △a of tea infusions is a reliable descriptor to differentiate among green and black teas. The regression of total quality score of green tea (TQSg) upon the △a was TQSg=−2.26△a+77.2 (R2=0.22, p <0.01), that of total quality score of black tea (TQSb) upon △b was TQSb=0.70△b+44.6 (R2=0.31, p<0.05) and that of total quality score of oolong tea (TQSo) upon △L was TQSo=1.09△L+94.5 (R2=0.75, p<0.01). Because the infusion colour difference indicators of △a, △b and △L can be done rapidly, it could be very useful for on-site or on-line quality monitoring during tea manufacture and storage.