Abstract: The aromatic compounds in the newly bred oolong tea, DG-12-6, determined by HS-SPME/GC-MS were compared with those in the Huangdan(Camellia sinensis). The 48 chemicals found in DG-12-6 included alcohols (53.59%), hydrocarbons (14.72%), esters (9.8%), ketones (7.0%), heterooxides (1.3%), aldehydes (1.0%), and others (13.05%). The aromatics, nerolidol (47.76%), indole (12.01%), α-farnesene (9.03%), folyl alcohol hexanoate (4.05%) and β-phenylalene (3.82%), were considered responsible for the prominent floral fragrance, superior aroma and mellow taste in the brewed tea that rendered a higher sensory score for DG-12-6 than Huangdan.