Abstract:The article focused on the study of the total antioxidant capacity determination， sensory evaluation and composition analysis of Fuzhuan tea produced in different years. As could be seen from the results of sensory evaluation， within a certain period of time， the proper aging of Fuzhuan tea holp itself to transform to the pleasant aroma and mellow taste. If Fuzhuan tea was in storage too long，the fragrance and taste would be weakened and the biochemical components would also be changed to a degree. New tea had the highest contents of tea polyphenol and free amino acid， while in old tea the amount decreases obviously. According to the total antioxidant capacity， DPPH·scavenging capacity， hydroxyl free radical scavenging capacity， new Fuzhuan tea had the strongest antioxidant capacity， which would decline as the storage time increases.