Abstract: Minnan oolong teas are renowned for their characteristic floralfragrance. The aromatic components in the highly flavorful Chungui and theacclaimed aromatic Fuyun No. 6 after a one year natural aging were analyzedusing headspace solid phase microextraction (HS-SPME) combined with gaschromatography-mass spectrometry (GC-MS). The chemical analysis clearly showeddistinctive differences on the compositions between the two teas. The majoraromatics in the one-year deposited Chungui oolong tea (CFCG), including indole, α-Farnesene, hotrienol, (Z)-β-Farnesene, nerolidol, andphenylethanol, were significantly higher than those in the one-year deposited FuyunNo. 6 oolong tea (CFF6). And indole and α-Farnesene constituted about 10%,while nerolidol 2.46%, of the total. In CFF6, on the other hand, β-ionone was the sole dominant aromaticsubstance which constituted merely 4.85% of the total. Little aliphaticcompounds were detected in either of the oolong teas. In conclusion, naturalaging is conducive to the loss of low boiling point aliphatic aroma of oolong tea,but nerolidol is also significantly reduced, while indole and α-farnesene is relatively stable duringnatural depositing, and the relative content of hotrienol increase.