AbstractThe stereoisomer behavior of sulfoxaflor was investigated by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) during raw Puer tea, ripen Puer tea, and sun‐dry Puer tea processing. The persistence of sulfoxaflor stereoisomers was consistently prolonged with different Puer tea processing from sun‐dry Puer tea, ripen Puer tea to raw Puer tea with t1/2 4.0–4.2 hr (sun‐dry Puer tea) to 6.21–7.04 months (raw Puer tea). Three fermentation temperature in ripen Puer tea shown that the sulfoxaflor residue was easy to degrade under low fermentation temperature (37°C). It implied that enzyme catalysis may play an important role in degradation of sulfoxaflor. The no‐enantioselective dissipation of sulfoxaflor was found in different Puer tea processing.