Abstract:Aroma and aroma-active compounds of three types highly fragrant congou black tea which were hybriding between Camellia sinensis Tieguanyin and Huangdan were studied.Aroma compounds were identified and quantified by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry.odor active values（OAV）was used to evaluate the key aroma-active compounds of tea samples，and then the correlations between sensory attributes and key aroma-active compounds were established.It was found that there were 51 volatile compounds in three types of tea samples，among which the the terpenes showed highest content while followed by alcohols and esters.Finally，the 23 types of key aroma-active compounds（OVA＞1）and sensory scores correlation were modeled by partial least squares regression（PLSR），the results indicated that citral，acetic acid-phenylmethyl ester，methyl salicylate，methyl jasmonate，linalool and nerolidol were positively associatied with the sensory attributes of flowery，fruit，baking aroma and pungent and fragrant，while phenylethyl alcohol and coumarin were positively correlated with sweet smelling and grassy green aroma.