In order to evaluate the correlation between storage years and quality, the color, taste and major constituents (total flavonoids, total polyphenols, and polysaccharides) of Chen Pi tea with different storage years were examined by spectrophotometer color photometer, electronic tongue, high performance liquid chromatography and UV spectrophotometry. The color values of L*, a*, b* had linear regression relationship with storage years. Based on the PCA analysis of taste, the sourness and umami taste sensors showed the greatest response value (-10.69~-25.73, 4.97~9.88). This could pay the way to distinguish the storage years from one to the others. With the increase of storage years, the contents of total flavonoids, polysaccharides, nobiletin and tangeretin increased, while hesperidin and total polyphenols decreased. Significant correlation between color, taste and compounds contents was attributed to the changes of hesperidin and total flavonoids. The color, taste and major constituents of Chen Pi tea were influenced by storage years significantly, which provide a guidance for identifying storage years.