The flavor stability of green tea beverages has always been a technical problem that restricts the rapid development of high-quality green tea beverages. In order to improve the flavor stability of green tea beverages， the study investigated the change of sensory quality and physical and chemical components of green tea beverages with different sucrose additions （0， 1%， 2%， 4% and 8%） during sterilization （135 ℃， 15 s） and storage （4， 25， 38 ℃； 0~60 d） during green tea processing. The results showed that the addition of sucrose during green tea processing made the taste of green tea beverages more fresh， sweet mellow and the concentration of aroma increased compared to the control. After sterilization， compared to control （no sucrose treatment）， the aroma and taste quality of the green tea beverages were improved after adding sucrose； the concentration of epicatechins increased and non-epicatechins decreased. Compared to the control， the flavor quality of green tea beverages significantly improved during storage. The brightness of the infusion color increased， the quality of aroma and taste were enhanced and concentration of tea polyphenols， amino acids， caffeine as well as catechins increased. It was available that adding sucrose within 42 days after storage can obviously increase the stability of the flavor quality of green tea beverages， and the addition of 2% and 4% sucrose could better improve the flavor quality of green tea beverages. The study showed that adding sucrose can better improve the flavor quality of green tea beverages meanwhile preserve their stability during certain storage conditions.