Abstract: The aroma compounds of pu-erh tea flower and flower powder were analyzed by head-phase micro-extraction ( HSSPME) coupled with gas chromatography-mass spectrometry ( GC-MS) .The parameters of HS-SPME were initially evaluated.The optimal extraction parameters were achieved under the following conditions: 65 μm PDMS/DVB fiber, extraction temperature 70 ℃, extraction time 60 minutes.Under the optimal conditions, 65 and 51 kinds of compounds were identified in pu-erh tea flower and tea flower powder, accounting for 87.72% and 82.77%, respectively.The major constituents were alcohols, alkanes, aldehydes, alkenes, ketones, esters, phenols, acids, nitrogens, and naphthalenes compounds. Linalool, α-bisabolene, curcumene, eicosane, and 6, 10, 14-trimethyl-2-pentadecanone were the characteristic compounds in pu-erh tea flower.Linalool, geraniol, terpineol, nonanal, and methoxyeugenol were the characteristic compounds in tea flower powder. These results could provide a theoretical basis for the evaluation of aroma quality of pu-erh tea flower and its deep processing products.