Abstract:To fully utilize the fresh leaves of Yunnan tea trees， the fresh leaves of ′Camellia sinensis var. assamic cv. Yunkang No.10′ （YKM-R） were used as raw materials for processing white tea by indoor withering and combined withering respectively. Sensory evaluation， physical and chemical analysis， and headspace solidphase microextraction gas chromatography were used to detect the volatile and non-volatile aroma components of the two white teas. Multivariate statistical analysis was also employed to investigate the quality differences between the two white teas. The result showed that the overall sensory score of ′Camellia sinensis var. assamic cv. Yunkang No.10′ white tea processed by combined withering （YKM-L） was higher. The content of tea polyphenols， caffeine， and water leachate of the two white teas differed significantly （P＜0.05）. Aroma components were detected， with a total of 97 common volatile aroma components identified in 10 categories. Principal components analysis （PCA） and hierarchical cluster analysis （HCA） could clearly distinguish the two types of white teas. According to differential metabolite screening combined with odor activity value （OAV） analysis，the more prominent aroma components of ′Camellia sinensis var. assamic cv. Yunkang No.10′ white tea processed by indoor withering （YKM-T） were those with sweet and floral aroma characteristics including geraniol and α-ionone. The more prominent aroma components in YKM-L were benzaldehyde and β-cyclocitral with fruity characteristics.