Abstract:In order to understand the changes in the aroma and taste substances of raw Pu-erh tea of different production areas and storage years，raw Pu-erh tea produced in three tea regions of Xishuangbanna，Lincang and Dehong in 2009，2011，2013，2015 and 2017 was used as the test material to be carried out the research on the identification of storage year and producing place.The results showed that methane and sulfide were the main substances to distinguish the origin and storage years of raw Pu-erh tea；the total amount of tea polyphenols，amino acids and catechins showed a significant downward trend during the storage period.The content of caffeine did not change significantly during the entire storage period.The bitterness index Y of catechins ranged from 2.19 to 3.52.PLS-DA analysis score chart which based on the conductivity of aroma substances and the content of taste substances as indicators，could clearly distinguish the storage year and producing place.It was confirmed that changes in main aroma and taste substances could be used as evaluation indicators for raw Pu-erh tea of different storage years，which provided a certain theoretical basis for later research on scientific storage of raw Pu-erh tea.