Abstract: The poor storage stability of green tea beverages results in short shelf life. To investigate the influence of raw material grade on the storage stability of green tea beverages, first-grade and third-grade Huangshan Maofeng green teas were used to prepare tea infusions. The changes in the sensory quality, physicochemical properties, and chemical composition (including basic components, catechins and their main degradation products, key flavonol glycosides, and volatile compounds associated with aroma deterioration) of tea infusions during storage were analyzed. The results showed that the tea infusion made from third-grade Huangshan Maofeng (MF3) exhibited fewer changes in taste, aroma, and color after storage compared with the tea infusion made from first-grade Huangshan Maofeng (MF1), indicating that MF3 had better sensory stability. Additionally, the changes in turbidity and pH of MF3 were smaller than those of MF1. The composition analysis revealed that the decrease in total catechins (particularly epicatechins) and myricetin glycosides was more pronounced in MF1 than in MF3. Furthermore, correlation analysis demonstrated a significant association between the reduction in these components and taste deterioration, suggesting their possible contributions to the less stable taste of MF1. In addition, the increase in volatile compounds (such as benzaldehyde, benzeneacetaldehyde, and linalool) associated with the retort odor was greater in MF1, which might explain the worse aroma stability of MF1. In conclusion, using lower-grade green tea as raw material for tea beverage production contributes to better storage stability of green tea beverages.