Abstract: Volatile components from two kinds of Pu-er tea, namely raw tea and ripe tea by two different fermentation processes were extracted by solid phase micro-extraction(SPME) and qualitatively analyzed by gas chromatography/mass spectrometry(GC-MS). The result showed that 60 volatile compounds were identified from two kinds of Pu-er tea, including 44 from raw tea and 43 from ripe tea and 27 from both of them. The main volatile compounds of raw tea were 1,2,3-trimethoxybenzene, epoxylinalol, veratrol, linalool oxide, β-linalool, α-terpineol,etc. The main volatile compounds of ripe tea were 5-methyl-2-hexaone, tetrahydrolinalool, linalool oxide, β-linalool, iso-butyl ether, α-terpineol, etc. There are significant differences among component and content in raw tea and ripe tea on account of fermentation difference.