The aroma components of Puerh tea made from Chinese tea by microbial-fermentation were collected and identified. The extract of aroma compounds tea were accomplished by a modified rotary evaporating and a simultaneous distillation and extraction method(SDE) using a Likens and Nickerson's extraction apparatus. The concentrated extracts were analyzed and identified by GC and GC-MS. Puerh tea had a characteristic musty odor. The GC patterns of two extraction methods slightly differed. The aroma compounds of Puerh tea was mainly terpenoids including linalool. its oxides(Ⅰ,Ⅱ,Ⅲ,Ⅳ) and α-terpineol, etc and methyl ethers of phenolic compounds including 1,2-dimethoxybenzene. 1,2,3-trimethoxy-5-benzene, 2, 3-Dimethylphenol, and 2.6-Dimethoxy-4- methylphenol. It was considered that the former was derived from tea leaves and the latter was derived from processing during microbial fermentation.
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