Abstract: Changes of aromatic constituents during the processing of Lingtou Dancong oolong tea were studied. The contents of essential oil increased from 12.40 in fresh leaves to 64.87 in dry tea during the processing procedure. The kinds of aromatic constituents were the most after shaking ended and the least in dry tea. The major aromatic constituents in fresh leaves were linalool and its oxides, butylated cresol, 3,7-dimethyl-1,5,7-Octatrien-3-ol, geraniol etc. In withering leaves, the content of nerolidol increased significantly, and (Z)-jasmone, α-farnesene, indole, geraniol increased too, but linalool and its oxides, α-terpineol decreased. Changes of aromatic constituents during making green were irregular. In fixed leaves, the contents of linalool and its oxides, 3,7-dimethyl-1,5,7-octatrien-3-ol incresed significantly, geraniol, (Z)-jasmone, α-farnesene, nerolidol etc also increased, but indole, butylated cresol etc decreased. In dry tea, the major aromatic constituents were linalool and its oxides, nerolido, geraniol, (Z)-jasmone, 3,7-dimethyl-1,5,7-octatrien-3-ol, hexanal, indole, (E)-2-hexenal, (Z)- 3-Hexenyl hexanoate.