The　volatile　components　extraction　method　is　critical　for　the　analysis　of　aroma　components　of　Wuyi　Rougui　tea.　In　this　study,　the　volatiles　of　Wuyi　Rougui　tea　infusion　were　first　extracted　by　two　commonly　used　extraction　methods,　namely,　headspace-solid-phase　microextraction　(HS-SPME)　and　simultaneous　distillation　extraction　(SDE),and　then　qualitatively　and　quantitatively　analyzed　by　GC-MS.　The　extraction　conditions　of　HS-SPME　were　optimized　and　the　optimal　conditions　were　as　follows:　50/30　μm　DVB/CAR/PDMS　fibers,　50　°C　extraction　temperature,　50　min　extraction　time,　30%　NaCl　addition.　With　this　optimal　condition,　a　total　of　84　volatile　compounds　were　extracted　by　HS-SPME,　and　40　volatile　compounds　were　extracted　by　SDE.　Of　these　volatiles,　26　components　were　detected　by　both　methods.　Both　extraction　methods　demonstrated　comparable　extraction　efficiency　for　esters.　HS-SPME　showed　better　extraction　efficiency　for　heterocyclic　volatile　compounds,　aliphatic　alcohols　with　medium　to　low　boiling　point,　alkanes　and　ketones,　whereas　SDE　showed　better　extraction　efficiency　for　alcohols,　acids,　and　phenols　of　high　volatility.　The　conclusion　is　thatthe　combination　of　HS-SPME　and　SDE　methods　should　be　used　to　analyze　the　aroma　components　of　Rougui　tea.　©　2022　Chinese　Institute　of　Food　Science　and　Technology.　All　rights　reserved.