Abstract: Aroma is an important factor affecting the quality of black tea. Its formation is closely related to the processing technology. In the processing of black tea,the formation of aroma is mainly caused by hydrolysis of glycosides,Strecker degradation of amino acids,Maillard reaction,oxidation of fatty acids,and degradation of β-carotene. It is the reactions that coordinate and cooperate with each other at the withering,rolling fermentation,and drying stage,resulting in a rich and various flavor of black tea. This paper mainly expounds the reaction type of black tea aroma substance formation and the influence of processing technology on aroma substance formation,and aims to provide a theoretical basis for black tea processing.