Abstract:To further explore the relationship between the quality of Pu-erh tea and the storage years and locations，this study selected 7 raw Pu-erh and 8 ripe Pu-erh tea samples stored in Kunming and Guangzhou with 2-14 years to analyze the differences in safety，physical and chemical quality，and sensory evaluation under different storage environments and time.The results showed that the overall storage environment of Pu-erh tea was safe.Raw Pu-erh tea storing in Guangzhou was easier to transform with high transformation efficiency，which quickly achieved the effect of reducing bitterness and improving taste.The aging aroma of the old tea was obvious.The sweet-flavor or medicinal aroma of raw Pu-erh tea storing in Kunming was significant.Storage made the aroma of raw Pu-erh tea greater.Ripe Pu-erh tea in Guangzhou transformed more quickly than that in Kunming.However，Kunming was suitable for storing for a long time and maintaining the woody and medicinal aroma of old tea.For the aroma of ripe tea，raw materials were more important than storage conditions.The quality of raw Pu-erh tea and ripe Pu-erh tea was improved after 14 years storage.This paper initially proposed that the quality evaluation of Pu-er tea should be divided into three dimensions，including transformation safety，quality，and intensity.The physical and chemical indexes were preliminarily correlated with the quality evaluation based on the different characteristics of Pu-erh tea.