Wuyi　rock　tea,　a　kind　of　semi-fermented　Oolong　tea,　is　produced　around　Wuyi　Mountain.　Due　to　its　unique　aroma　and　taste,　namely　the　aroma　of　flowers　and　the　earthy　taste　of　rocks　(hence　its　name　as　Wuyi　rock　tea),　it　has　become　very　popular　in　China.　Its　characteristics　are　associated　with　the　manufacturing　processes.　During　which　many　compounds　are　produced.　Nonvolatile　compounds　contribute　to　the　taste,　while　volatile　compounds　contribute　to　the　aroma.　In　this　study,　volatile　compounds　from　two　samples　using　different　drying　methods　were　extracted　using　headspace-solid　phase　microextraction　(HSSPME)　approach,　and　then　analyzed,　compared　and　identified　with　gas　chromatography-mass　spectrometry　(GC-MS).　Among　the　volatile　compounds,　trans-nerolidol,　farnescene,　hexyl　hexanoate,　indole　and　geraniol　were　identified,　and　found　to　have　high　content　in　both　samples.　The　analytical　results　showed　that　freeze　drying　process　is　an　alternative　drying　method,　which　is　especially　suitable　for　the　production　of　highly　scented　Wuyi　rock　tea.