In　response　to　the　increasing　interest　of　western　consumers　in　high　antioxidant　activity　of　green　tea　but　their　low　acceptance　of　its　green　odor,　we　employed　a　new　starter　culture,　Wolfiporia　cocos　to　tune　flavor　of　green　tea　infusion.　After　submerged　fermentation　for　17　h,　W.　cocos　changed　the　characteristic　green　odor　to　an　attractive　floral,　jasmine-like,　and　slightly　citrus-like　flavor　while　preserving　most　of　in　vitro　antioxidant　activity.　By　application　of　mSBSE-GC-MS-O　combined　with　sensorial　tests,　the　formed　pleasant　aroma　was　mainly　attributed　to　methyl　anthranilate　(OAV　802),　linalool　(OAV　190),　2-phenylethanol　(OAV　165),　and　geraniol　(OAV　118).　Concurrently,　the　catechin　profile　determined　by　UHPLC-MS　showed　diverse　reduction　rates　(10-50%)　for　the　individual　catechins　after　fermentation.　Nevertheless,　up　to　80%　of　in　vitro　antioxidant　activity　in　DPPH　assay　was　preserved.　Overall,　our　findings　provide　an　innovative　approach　to　naturally　flavor　green　tea　while　retaining　the　antioxidant　activity.