Abstract: In order to explore the manufacturing suitability for Jinggu-dabaicha,the aromatic components of Yueguangbai tea(made of the fresh leaves of Camellia sinensis var. Assamica cv. Jinggu-dabaicha) were extracted by fully automated headspace solid-phase microextraction(HS-SPME),and were identified by gas chromatography-mass spectrometry(GC-MS).Then comparison difference with the Jinggu green tea(processed with the same variety of Yueguangbai tea) was made.The results showed that 60 kinds of aroma components were identified in Yueguangbai tea and 73 kinds in Jinggu green tea.Among them,alcohol compounds,hydrocarbon compounds,and ketone compounds were the major aromatic components in these two kinds of tea.The major aromatic compounds of Yueguangbai tea were linalool,hexadecanoic acid,linalool oxide,dihydroactinidiolide,2,6,10,14-tetramethyl-pentadecane,6,10,14-trimethyl-2- pentadecanone,methyl salicylate,and nerolidol,respectively.While the major aromatic compounds of Jinggu green tea were linalool,hexadecanoic acid,dihydroactinidiolide,caffeine, -ionone,6,10,14-trimethyl-2-pentadecanone,nerolidol,and geranylacetone,etc.By comparison,the aromatic components of Jinggu green tea and Yueguangbai tea had greater similarity and 53 of them were identical,but the amount of aroma components in Jinggu green tea were over 13 than that of the Yueguangbai tea,the differences probably be related to the processing technology of tea.