Abstract: GC-ECD method was employed to quantitatively analyze the change of glycosides in Pu-erh tea samples during pile-fermentative procedure, and of the distribution in Pu-erh raw and ripe teas which were stored for different years.The result showed that pile-fermentative process could accelerate degradation rate of the glycosides, based on which the aroma-released potentials would be degreased with the prolonging of the pile-fermentation time, and enzyme-hydrolyzed and wet heat actions provided a potential driving force for degradation of the glycosides.The content of the glycosides in Pu-erh raw teas were ten-times higher than that in ripe teas, that intricate the aroma-released potentials in Pu-erh raw teas were much stronger than those in ripe teas.