The　distinctive　fragrance　of　Wuyi　Rock　Tea　(WRT)　has　garnered　high　attention　in　recent　years.　Herein,　we　conducted　a　comprehensive　comparison　of　the　sensory　attributes　and　odor-active　compounds　(OACs)　between　two　quintessential　WRTs,　namely　Rougui　(RGT)　and　Shuixian　(SXT).　Sensory　analysis　revealed　that　RGT　exhibited　a　more　pronounced　fruity　aroma,　while　SXT　had　a　more　complex　and　intricate　sensory　profile.　By　using　gas　chromatography-olfactory　mass　spectrometry　(GC-O-MS)　and　two-dimensional　gas　chromatography　time-of-flight　mass　spectrometry　(GC　x　GC-TOF-MS)　analyses,　26　OACs　were　identified.　Among　them,　12　compounds　with　odor　activity　values　＞　1　were　recognized　as　key　OACs.　Noteworthily,　eight　compounds,　including　6-methyl-5-hepten-2-one,　2-ethyl-3,5-dimethylpyrazine,　2,3-diethyl-5-methylpyrazine,　linalool,　methyl　salicylate,　gera-niol,　(E)-8-ionone,　and　(E)-nerolidol,　were　shared　by　both　teas.　The　unique　compounds　for　RGT　were　(E)-linalool　oxide　and　(Z)-jasmone,　while　those　for　SXT　were　8-cyclocitral　and　alpha-ionone.　These　findings　offer　valuable　in-sights　for　better　understanding　the　flavor　differences　between　the　two　most　important　types　of　WRT.