Abstract: The research aims to analyze the fresh leaves aroma components of different oolong tea varieties, reveal aroma material foundation of oolong tea varieties’suitability for processing, and provide theory basis for selecting oolong tea varieties with process suitability as well as for the process of high-aroma oolong tea. Fresh leaves aroma components of 14 oolong tea varieties were extracted by simultaneous distillation extraction (SDE) technique and identified by gas chromatography-mass spectrometry (GC-MS). Comparison of the analytical results of the composition and content of aroma compounds was carried out. Results of GC- MS analysis indicated that 140 kinds of aroma components were identified, of which, 25 kinds were common components. The main components were alcohols (39.92%), followed by fatty acids (22.71%), aldehydes (15.67%), ketones (5.74%), esters (4.00%), heterocyclic oxygen compounds (2.83%), hydrocarbon (2.27%), and the content of nitrogenous compounds was the least (0.20% ). Therefore, alcohols, fatty acids and aldehydes played a significant role in fresh leaves aroma components of different oolong tea varieties.