Abstract: Persimmon leaf is rich in nutrients,with a variety of health care functions.In order to select the optimal material for using,in this paper,the quality changes of persimmon leaves from different varieties in different developmental stages were analyzed.The results showed that the contents of water extracts of persimmon leaf were from 26.84% to 42.78%,with the minimum and the peak been observed in September and in May respectively. The peaks of polyphenols and vitamin c( VC)contents all appeared in May,the average being 9.62% and 23.82 mg / g,respectively. The contents of polyphenols and VC decreased sharply to the lowest level after July. The soluble sugar content was above 10% all the stages and the peak,up to15.31%,appeared in May.The sensory qualities showed that the flavor of most leaves were acidic before July and with harsh and green odour in July and August,but with mellow and toasted potato flavor in September and October. The sensory quality and chemical contents of persimmon leaves from different varieties and developmental stages were quite different,so it was necessary that a suitable choice upon persimmon leaves when the utilization might be take place.