Abstract: In order to study the quality characteristics of Huangjincha 1 summer oolong tea,one bud,three and four leaves were used as raw materials. The solid-phase microextraction combined gas chromatography-mass spectrometer(SPME/GC-MS) was used to determine the volatile components. Combined with sensory evaluation,the changes of chemical components and quality formation of Huangjincha 1 summer oolong tea during processing were analyzed. The results showed that,Huangjincha 1 summer oolong tea had a light-brown color,tea soup was apricot and bright,and its aroma was mainly characterized by a fresh floral fragrance. The taste was mellow,and the infused leaves were yellow-green with red edge. In terms of chemical components,when the fresh leaves changed into oolong tea,the content of tea polyphenols decreased from 16.82% to 11.61%,and the total amount of catechins decreased by 4.39%,the total amount of amino acids and soluble sugars showed a wavy change,the contents of flavonoids decreased,the content of water extract increased and reached a maximum of 46.99% after the withering,the final content was 43.60%,and the ratio of(amino acid+soluble sugar)/tea polyphenol to the tea was the highest at 0.97. A total of 157 aroma components were detected during processing,including 48 alcohol components,37 hydrocarbon components,52 ester components,4 aldehyde components,9 ketone components,and 7 other aroma components. α-farnesene,trans-β-farnesene and(Z,E) -α-farnesene,linalool,trans-nerol,hexyl hexanoate and indole accounted for the total aroma of the oolong tea was more than 69% of the amount,which was the main component of the aroma of Huangjincha 1 summer oolong tea.