Abstract: Aroma is a key factor in determining the quality andmarket value of an oolong tea product. The aromatic characteristic of theproduct is basically governed by the plant variety of which the leaves wereharvested from, not the processing by which the product was made. Accordingly,the commercial oolong tea types are categorized according to tea varieties of higharomatic (HA) or non-high aroma (NHA). Therefore, cultivar selection andbreeding utilizing appropriate evaluation indicators is of paramount interestfor the industry. This study applied the Minnan oolong tea processing method tomake both CG tea with the leaves plucked from Chungui variety of Camelliasinensis (L.) O. Kuntze as target and F6 tea from Fuyun 6 ascontrol. The specimens were analyzed for their aromatic compositions by HS-SPMEcoupled with GC-TOF-MS prior to a principal component determination.Significant differences were found between the two samples. In CG, nerolidol,indole, (E)-4,8-dimethylnona-1,3,7-triene 2, phenethyl 2-methylbutyrate,(Z)-3-hexenyl hexanoate, phenylethyl alcohol, (Z,E)-α-farnesene, horienol, andjasmine lactone were the major volatiles. Whereas methyl 2-methylpentanoate,and α-farnesene were predominant in F6. The relative content of floralfragrances, such as nerolidol and indole, was high at 50.4% in CG, but merely3.8% in F6. It appeared that appropriate selection of teavariety, which directly affected the chemical precursor formation of desirablearoma, using nerolidol and indole contents as an indicator could be critical inproducing a premium oolong tea product.