Abstract:To establish the gas chromatography（GC）fingerprint of Fenggang zinc‐selenium tea at different pro‐cessing stages，the chemical pattern recognition method was used to explore the differences of volatile compo‐nents in Fenggang zinc‐selenium tea at different processing stages and evaluate the quality and processing tech‐nology of Fenggang zinc‐selenium tea at different processing stages. The samples were extracted by headspace solid‐phase microextraction，and the fingerprints of 30 batches of Fenggang zinc‐selenium tea at different pro‐cessing stages were established by GC，and their similarity was evaluated. Cluster analysis（HCA），principal component analysis（PCA），and orthogonal partial least square discriminant analysis（OPLS‐DA）pattern rec‐ognition technology were used to analyze the common peaks of the fingerprints of Fenggang zinc‐selenium tea at different processing stages. The results showed that 21 common peaks were matched among the GC finger‐prints of 30 batches of Fenggang zinc‐selenium tea at different processing stages. The common peak 3 was lin‐alool，and the common peak 9 was geraniol by comparison with the control product.The similarity of the finger‐prints was in the range of 0.814-0.987. HCA divided 30 batches of Fenggang zinc‐selenium tea into three cat‐egories，and the processed samples were grouped into one group. Fenggang zinc‐selenium tea was different be‐fore and after processing by PCA and grouped into two groups.10 different components were screened by OPLS‐DA.