Chinese green tea boasts a variety of categories, a long history and enjoys great popularity among customers. Aroma is one of the key indicators for evaluating the quality and flavour of green tea and storage plays a crucial role in affecting the aroma and flavour of green tea. The study summarizes and analyzes the impact of factors such as storage duration, environmental temperature, and oxygen on the aroma compounds of green tea during storage. Furthermore, it sorted out the markers of “stale odor” in stored green tea. This research aims to provide a reference for the maintenance of green tea storage quality and flavor as well as improving processing technolog.