To explore the stability and antioxidant property of tea wine, the changing trend of tea polyphenol contents, color parameters and precipitation amount in green tea wine and black tea wine made from air-dried green tea and congou black tea were analyzed, and DPPH method and ORAC method were chosen to determine the change of antioxidant capacity during storage. The results showed that both green tea wine and black tea wine had the highest sensory score when processed with 52%vol kaoliang spirit and mixed at the concentration of 1.0 g/L and 1.5 g/L. After 30 d of storage, the polyphenol content, brightness, greenness, ORAC value and DPPH value of green tea wine decreased, while yellowness and precipitation amount increased. Meanwhile, the polyphenol content, brightness, greenness, ORAC value and DPPH value of black tea wine also decreased, but precipitation amount increased while yellowness remain unchanged. These results indicated that during the storage of tea wine, tea polyphenol content, clarity, antioxidant activity all decreased and the color would gradually brown.