The effects of different storage time on the biochemical components and sensory qualities of Wuyi rock tea Jinsuoshi were studied,which provided the theoretical basis for the scientific drinking, storage, transportation, and nutrition maintenance of Wuyi rock tea.The materials of the experiment were lightly and mediumly baked Jinsuoshi. The results showed that the contents of polyphenols, catechins, caffeine and water extract decreased and the water content increased. However, the amino acid content first increased and then decreased. After 12 months storage, the contents of polyphenols in lightly and mediumly baked Jinsuoshi decreased by 21.03% and 19.48%, catechins decreased by 21.87% and 17.24%, ester catechins decreased by 30.58% and 26.76%, non-ester catechins decreased by 10.25% and 6.45%, and caffeine decreased by 17.60% and 13.36%.The amino acid content of lightly baked Jinsuoshi was the highest (2.32%) in 6 months, and that of medium baked Jinsuoshi was the highest (2.25%) in 8 months. In the early stage of storage, the internal heat of lightly and mediumly baked Jinsuoshi gradually faded and the sensory quality was improved. In the late stage of storage, the taste became more mellow, but the freshness and sharpness of aroma slightly decreased, so the score of sensory quality first increased and then slightly decreased. The highest sensory quality score was obtained in lightly baked Jinsuoshi after 6 months storage, and in mediumly baked Jinsuoshi after 8 months storage. In conclusion, the rational storage is beneficial to improve the sensory qualities of Wuyi rock tea.