Abstract: The aroma compounds in three samples, picked in different harvest seasons during Qingming festival, were extracted by the upper spacesolid phase micro extraction (HSSPME) and analyzed by gas chromatogram-phy-mass spectrometry technology (GCMS).The results showed that 53、55、59 compounds were respectively identified from the three samples. The peak areas of mentioned compounds accounts for respective total volatile components was 95.53%，97.51%，88.21%.Based on this method, the aroma substances in tea can be quickly detected and change regulations were explored.