Abstract: In this experiment, the fresh leaves picked in the same batch were used as materials in a high-quality Oolong tea cultivar ‘Meizhan’(Camellia sinensis Kuntze), which is densely fragrant. The formation and changes of aromas during the leaf processing under different conditions in Meizhan tea were analyzed. Four kinds of trends in the changes of formation, growth and decline of aromas appeared as follows: (1) the contents increased progressively; (2) the contents decreased progressively; (3) the contents first increased and then decreased; (4) the components were respectively examined only in the raw tea. The series of complicated dynamic changes reflected the characteristics of formation, growth and decline of the aroma components during the leaf processing, and showed the differences of the processing conditions also affect directly the composition and the proportion of the aroma components. The aromas with the highest contents under the artificial and nature conditions in the raw tea were both nerodiol which is the main characteristic aroma component of Fujian oolong tea. The values of aroma pattern similarity of samples between corresponding stages under two conditions are all above 0.95, which shows that the fragrance of oolong tea has obvious variety fragrance. The organleoptic evaluation results of raw tea indicate that the quality under artificial condition is somewhat higher than that under natural condition.