Abstract: The characteristics aroma components of Xinyangmaojian tea were extracted by solid-phase micro-extraction, identified by gas chromatography-mass spectrometry technology (GC-MS) , and together with sensory evaluation, the characteristic volatile flavour compounds of Xinyangmaojian tea in different areas were researched.The results showed that tender or chestnut fragrance were the basic characteristics of top rated Xinyangmaojian aroma in traditional areas, tender fragrance in hilly and low mountainous areas, main scent like chestnut incense in high mountains and remote mountains.The peak numbers of 8 samples by analyzing GC-MS total ion chromatogram, respectively, were 83, 77, 39, 35, 44, 51, 49 and 40.There were 106 aroma components identified, whose relative peak areas were all higher than 0.1%.18 components were appeared in all these samples, eight of which were present in a high mount:cis-geraniol, β-linalool, nonyl aldehyde, heptaldehyde, cis-jasmone, octanol, α-cubeb oil terpenes and β-phenylethanol.Cluster analysi of the 8 samples were taken by SPSS software using Euclidean distance on the shortest distance method.The results showed that Xingyangmaojian tea aroma compositions were obvious different in different regions.