Wuyi　rock　tea　is　a　typical　Oolong　tea　variety,　which　is　characterized　with　＇rock　in　the　throat,　flower　in　the　mouth＇.　Moreover,　the　aroma　of　Wuyi　rock　tea　can　last　for　a　long　time　during　brewing.　In　this　study,　the　volatile　aroma　components　of　Wuyi　rock　tea　and　their　releasing　pattern　under　continual　15　times　of　boiling　water　infusing　were　investigated　by　using　headspace　solid　phase　microextraction　(HS-SPME)　coupled　with　gas　chromatography-mass　spectrometry(GC-MS).　A　total　of　108　kinds　of　volatile　components　were　identified,　including　alcohols,　aldehydes,　ketones,　esters,　pyrazine,　acids,　phenol,　aniline,　other　benzene　compounds,　hydrocarbons,　furan　and　pyrrole.　PCA　analysis　indicated　that　the　volatile　aroma　components　profiles　in　the　first　three　infusions　were　similar;　the　fourth　to　seventh　infusions　have　a　similar　aromatic　profile;　while　the　eighth　to　fifteenth　infusions　have　a　similar　aromatic　profile.　With　the　increase　of　the　infusing　time,　the　total　content　of　volatile　aroma　components　decreased　gradually.　The　eighth　to　fifteenth　infusions　still　retained　27　volatile　aroma　components　and　17.04%　of　total　aroma　contents.　The　main　retained　components　included　nerolidol　(0.739　μL/L),　hexanal　(0.349　μL/L),　nonanal　(0.181　μL/L),　decyl　aldehyde　(0.127　μL/L),　methyl　heptenone　(0.069　μL/L)　and　beta　ionone(0.426　μL/L).　The　persistence　of　the　aroma　of　Wuyi　rock　tea　during　infusing　may　partly　because　of　the　relatively　slow　releasing　rate　of　these　components.　This　study　provides　new　theoretical　basis　for　the　Fujian　north　Oolong　tea　processing　technology　and　quality　identification.　©　2018,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.