Abstract: Influence of storage time and temperature on the oolong tea quality was studied in this research by the methods of freezing storage of de-enzymed leaves. The result showed that, under the condition of considering the production cost, the de-enzymed leaves were compressed tightly and stored at -5益for 10~15 days, the oolong tea quality was higher than that of CK. Therefore, it could properly delay the concentrated producing period by freezing storage of de-enzymed leaves.