Wuyi　rock　tea　residues,　generated　after　brewing　or　aroma　extraction,　are　rich　in　nutrients.　This　study　aimed　to　prepare　ACE　inhibitory　peptides　from　the　protein　hydrolysate　of　Wuyi　rock　tea　residues　and　investigate　their　stability.　The　optimal　proteolysis　conditions　for　neutral　protease　were　optimized　as:　a　substrate　concentration　of　2%　(w/v),　pH　7.0,　hydrolysis　temperature　of　45　degrees　C,　enzymatic　digestion　time　of　3　h,　and　enzyme　dosage　of　6800　U/g.　Under　these　conditions,　the　ACE　inhibition　rate　of　protein　hydrolysate　of　Wuyi　rock　tea　residues　reached　70.47　+/-　0.29%　at　a　concentration　of　0.5　mg/mL.　Additionally,　the　prepared　ACE　inhibitory　peptides　demonstrated　excellent　stability　against　acid,　base,　heat,　and　certain　metal　ions.　These　findings　suggest　that　the　proteins　extracted　from　Wuyi　rock　tea　residues　can　serve　as　a　promising　source　to　produce　highly　active　ACE　inhibitory　peptides.　These　peptides　could　be　utilized　in　the　development　of　nutraceuticals,　functional　foods,　and　pharmaceuticals.