Abstract: ‘Yunkang No.10’, tea clone was widely popularized in Yunnan tea areas. In order to study the aromatic constituents of broken black tea from‘Yunkang No.10’, aromatic components were analyzed by GC/MS method. The results showed that the aroma compositions were mainly composed of 42 compounds, including alcohol, aldehyde, ketene, ester, hydrocarbon, phenol and the mixed oxide compounds. The relative contents of top 10 in aroma compounds were as follows: linalool, methylsalicylate, 2-hexenal, nerol,α-Terpineol, 3,7-dimethyl-1,5,7-octatriene-3-ol,α-terpinyl acetate, hyacinthin, 2,6-bis (1,1-dimethyl-ethyl)-4-methyl-phenol, 1,2,4,5-tetramethyl Benzene, which occupied 70.41% of the total content of aroma compounds. The contents of Linalool and methylsalicylate were high, which were characteristic components of broken black tea from‘Yunkang No.10’. Meanwhile, the results of sensory quality indicated the flavor feature of broken black tea from‘Yunkang No.10’was light mellow and brisk.