Abstract: In order to establish a comprehensive quantitative evaluation method for oolong tea beverages and analyze the stability of tea polyphenols and antioxidant activity of oolong tea beverages, nineteen oolong tea beverages were selected, the physical-chemical indices were measured, and sensory evaluation of aroma and taste was performed, a comprehensive quantitative analysis and evaluation method was constructed using the weighted average method and fuzzy evaluation method. The results of the comprehensive quantitative analysis evaluation method showed that the overall quality of the commercially available oolong tea was good. The stability of tea polyphenols in oolong tea beverages decreased with the increase of storage time, storage temperature and pH value after opening, and the antioxidant activity was moderately positively correlated with tea polyphenol content and p H value, but the linear relationship was not significant. The comprehensive quantitative evaluation method established had reference value for the quality analysis of oolong tea beverages, and the study on the stability of tea polyphenols and antioxidant activity of oolong tea beverages provided a certain theoretical basis for the production, development, storage and transportation and functional evaluation of oolong tea beverages.