The head space vapors of four kinds of green tea (Sen-cha, Gyokuro, Ten-cha and Mat-cha) were analyzed by gas chromatography. The chromatographic pattern of Sen-cha was different from those of the others, although the separation of the volatile compounds of the vapor was not enough. Organoleptic detection of tea aroma was performed under the gas chromatographic conditions and then four kinds of odor were recognized. The denaturation of tea aroma was also studied. It was observed that the bad effect on the tea was multiplied by the conditions of high moisture and high temperature
