Abstract:The changes of quality and volatile components of Pu′erh tea （raw tea） stored for different years were studied. The sensory quality and internal components were investigated by sensory evaluation and physical and chemical index determination. The volatile components of tea samples were screened and classified by headspace solid-phase microextraction-gas chromatography-mass spectrometry，and the relative odor activity value was analyzed. The results showed that with the extension of storage time，Pu′erh tea（raw tea） demonstrated the changes of a yellow to orange-red color，a fresh to stale aroma，and a fresh to mellow taste. In terms of internal components，as the years of storage increased，the tea showed significantly increased content of gallic acid，decreased content of caffeine and catechin，the first increased and then decreased content of tea polyphenols，and stable content of free amino acids and soluble sugar. In terms of aroma components，a total of 111 volatile components were detected，among which hydrocarbons accounted for the highest proportion. Limonene with citrus aroma and sweet aroma contributed the most to the aroma of Pu′erh tea （raw tea），and 3-carene with pine aroma also contributed much to the aroma of tea samples. In summary，the quality of Pu′erh tea （raw tea） underwent significant changes during storage，which were particular obvious in the samples stored for more than 5 years.