Wuyi　Rock　tea　(WRT),　a　top-ranking　oolong　tea,　possesses　characteristic　woody,　floral,　nutty　flavor.　WRT　flavor　is　mainly　formed　during　the　manufacturing　process.　However,　details　regarding　its　formation　process　are　not　fully　understood　yet.　In　this　study,　the　dynamics　of　volatile　and　phenolic　components　over　the　whole　manufacturing　process　of　WRT　were　investigated.　During　withering,　despite　minor　changes　in　volatile　and　phenolic　components,　the　central　vacuole　shrunk　remarkably,　which　reduced　the　cell　mechanical　performance　and　facilitated　the　subsequent　enzymatic　fermentation.　During　fermentation,　approximately　78%　of　flavan-3-ols　in　fresh　tea　leaves　were　oxidized　and　converted　to　a　diverse　mixture　of　highly　heterogeneous　oxidation　products,　such　as　theaflavins,　whereas　flavonols,　phenolic　acids,　and　xanthine　alkaloids　remained　stable　throughout　the　manufacturing　process.　Aldehydes,　ketones,　and　heterocyclic　compounds,　imparting　woody,　floral,　and　nutty　scent,　were　mainly　formed　during　the　roasting　steps.　This　detailed　information　can　expand　our　understanding　on　the　formation　of　WRT　flavor.　©　2021　Elsevier　Ltd