Abstract: A new natural hybrid Baijiguan tea cultivar, BJGF1-2, wasevaluated for its suitability to be processed into varieties of teas. The springleaves plucked from the tea bushes in 2017-19 were made into black, green,white, and oolong teas that were evaluated by sensory panels. The aromatic compositionof the tea specimens was determined by headspace solid phase microextraction followedby GC-MS analysis. The resulting black tea carried a mint note and containedaromatics mainly methyl salicylate, geraniol, phenylethanol, β-linalool, benzylalcohol, and linalool oxide II (furan type). The green tea had a delicate floralfragrance with principally methyl salicylate, cis-hexanoate-3-hexenyl ester,indole, cis-jasmone, olive alcohol, geraniol, and nerolidol in it. The whitetea that carried a trichomes flavor was largely composed of methyl salicylate,geraniol, β-linalool, benzaldehyde, phenylethanol, benzyl alcohol, andβ-ionone. And the major volatiles in the typically flowery oolong tea includedmethyl salicylate, indole, nerolidol, cis-hexanoate-3-hexenyl ester, geraniol,and hexanoate. The overall sensory scores on these experimental products ofBJGF1-2 were either higher than or equal to that of control. Hence, the newcultivar was considered highly desirable and suitable for processing into qualityteas of various types.