The sensory evaluation of Wenshen Pouchong tea in different years showed that the more time by storing and fermenting old tea are more obvious ripe and fruity, flavor mellow soup, sweet and not astringent taste, sleek and natural drinking with non-irritating. With the increase of storage year lowers the L(superscript *) value and bright degree of tea liquor. However, the tea liquor in 1983 and 1971 are partial to red; The b(superscript *) value increased with increasing storage year, and the tea liquor is partial to yellow; The △E values increased with increasing storage year, and greater the color difference between tea liquor and pure water. The pH value decreased with the increasing storage year and the tea liquor tasted much sour. The results can be analyzed 25 kinds of aroma components, The results showed that the new tea and old tea in different years were with trans-linalool oxide (Ⅰ), linalool, geraniol, and cis-nerolidol (Ⅱ) of the aroma components. Wenshen Pouchong old tea contains the years of acetic acid and other 10 kinds of tea without some of the new fragrance ingredient. hexanal and other 8 kinds of Wenshen Pouchong new tea unique aroma components, with the increase of the years reduced storage. Scavenging effect of tea with different storage time on DPPH radical, with the increase in storage years, tea infusion free radical scavenging capacity lower.