The aroma compounds of Baojing Huangjin tea were analyzed by GC/MS, resulting in 61 components. Among then five components had relatively high content (relative content exceeds internal standard 50.00 mL/L) including 1,2–Propanediol, 3–methoxy–(155.25 mL/L), 1,6–Octadien–3–ol, 3,7–dimethyl–(86.00 mL/L), 1,5,7– Octatrien–3–ol, 3,7–dimethyl– （76.50 mL/L), tau.–Cadinol(93.00 mL/L) and alpha.–Cadinol(86.00 mL/L). Aroma compositions of Baojing Huangjin tea and Fudingdabai tea were compared which indicated benzenemethanol, .alpha., .alpha., 4–trimethyl–, Copaene and Selina–6–en–4–ol are unique aroma compositions of Baojing Huangjin tea. The content of the main fragrance alpha.–Cadinol and tau.–Cadinol of Baojing Huangjin tea were higher than that of Fudingdabai tea. There were significant differences in aroma compounds between two samples of tea processed by different processing methods, and 30 more aroma compositions were detected in Baojing Huangjin tea processed by baked fry.