Abstract: Tea aroma plays an important role in its quality and preference. A fully analysis of tea aroma characteristics will help guide tea processing and further improve its quality. Extracting and identifying volatile compounds in different types of tea are critical steps to analyze its aroma characteristics. To this end, this paper mainly introduce the commonly used extraction methods for tea volatile compounds, the analytical methods of key aroma substances are summarized, and the aroma characteristics of six major tea categories are also overviewed based on research progress domestic and abroad, aiming to provide a theoretical basis for the in-depth study of tea aroma.