Abstract:The research progress of the types and contents of fatty acids in fresh tea leaves and tea products ，the oxidation and degradation of fatty acids in tea manufacturing and its influence on quality of tea aroma were re－ viewed ，and research methods on fatty acids in tea were made a summary and outlook， so as to provide the refer－ ence for further study of tea processing， storage and other craft effect， improving the quality of the tea quality of tea and related research.