Abstract:Improving the color browning phenomenon is an important way to enhance the sensory quality of original green tea beverages and extend their shelf life. It has significant practical value for expanding the green tea beverage market and achieving efficient utilization of China′s green tea resources. This paper reviewed the color browning phenomenon of original green tea beverages during processing and shelf life，as well as its causes，systematically summarized current control technologies in terms of adding exogenous substances and improving processing techniques，and proposed future research directions.