Abstract: Aromatic components of black tea samples made from various processing technologies were extracted by means of simultaneous distillation extraction (SDE) for the subsequent identifications by gas chromatography-mass spectrometry (GC-MS). A total of 54 aromatic constituents were identified with 30 of them commonly found in all samples. The major aromatics included hydrocarbons, alcohols, aldehydes, and esters. By comparison, the low-temperature, multi-process technology increased the contents of benzaldehyde, indole, hexanoic acid-3-hexenyl ester, hexanoic acid hexyl ester, cis-jasmone, α-farnesene, nerolidol, and cedrol that constitute the flowery and fruity fragrance, and decreased that of the undesirable 2-hexenal with grassy note in the tea. Thus, the newly developed process appeared to have improved the aromatic quality of the black tea.