Abstract: Tea aroma is one key factor for tea quality. The aroma compounds of tea are mainly affected by the type of tea,the production method,the variety,the origin,and other factors. The types and content of aroma substances determine the quality of the tea. There are a lot of complicated tea aroma components,and various detection technologies are developed on the detection of tea aroma components,including GC-MS,GC-O,electronic nose and so on. This paper mainly introduce main aroma components and differnces among six types of teas and scented tea,besides,summarized advantages and disadvantages of the four main detection techniques of tea aroma and its application in tea. Finally,it pointed out that they will be the focus of tea aroma as the detection of aldehydes,ketones,heterocycles,sulfur-containing compounds,and quantification of aroma components in the future.