Abstract: The main non-volatile and volatile compounds in Xinyang Maojian tea are analyzed. The contents of caffeine and catechin are analyzed by high performance liquid chromatography, while the contents of tea polyphenols and free amino acids are evaluated by spectrophotometry. The volatiles of Xinyang Maojian tea are analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometer and the key aroma compounds are identified by relative odor activity value (ROAV). The results show that the contents of free amino acids in Xinyang Maojian tea arranged from 53.21 mg/g to 61.07 mg/g, in which is relatively high in Chinese green tea. The contents of caffeine, tea polyphenols and catechins ranged between 37.59~45.19 mg/g, 206.69~227.47 mg/g and 166.53~184.18 mg/g, respectively. Eighty-five volatiles are detected in Xinyang Maojian tea, and the main aroma components are identified as linalool, naphthalene, δ-cadinene, geraniol, β-ionone, Z-jasmone, benzaldehyde, β-cyclocitral and 2-pentylfuran, indicating that they may contribute significantly to the aroma quality of Xinyang Maojian tea.