OBJECTIVE： To establish the method for “taste” identification of Cyathula officinalis. METHODS： The “taste” of C. officinalis was detected by using electronic tongue： sampling temperature of 25 ℃，sampling time of 120 s， sampling period of 1 s， rolling speed of 1 r/s， cleaning solution of purified water. The response value of electronic tongue sensor at 120 s were used as“taste” analysis data and obtained “taste” related data was analyzed through principal component （PC） analysis and discriminant factor （DF） analysis. C. officinalis and its adulterants，C. officinalis from different regions， different ages and different batches were distinguished. RESULTS： There was significant difference in DF between one batch of C. officinalis and 4 batches of adulterants. The samples from Sichuan Baoxing， Jinkouhe， Tianquan could be clustered together. There was significant difference in DF between annual or biennial samples and triennial or quadrennial samples. There was also significant difference in DF among different batches. CONCLUSIONS： The “taste” is different significantly between C. officinalis and its adulterants， among different regions， different ages and different batches of samples. Electronic tongue can quickly distinguish “taste” of above medicinal materials.