Abstract: SPME and GC-MS was used to detect the volatile matter in the process of dry sweet-scented osmanthus scenting, to study the influence of pretreatment of high temperature steamed tea billet on the scenting effect and the effect of low temperature baking and moisture absorption drying on the flavor improvement of tea was explored by sensory evaluation. Through the high temperature steaming can improve the tea flavor, and improving the water content of tea billet is conducive to tea scenting system. The quality of scented tea of moisture absorption at normal temperature was better than that of low temperature drying.

Key words: aging green tea, osmanthus, volatile aroma