Fresh tea leaves plunked from Chibiquntizhong in Chibi tea area were taken as raw materials to make Qingzhuan tea. Volatile components of Qingzhuan tea during the primary and pile fermentation process were analyzed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The result showed that 62 volatile compounds were identified from Qingzhuan tea samples, while 45, 41, 41, 40, 43, 42 and 48 compounds were identified from fresh leaves to the end of pile fermentation 7 samples in total. In theprevious stage of pile fermentation, aldehydes, alcohols, ethers and ketones had a relatively higher content. However, the relative amount of olefin aldehydes, ketones, methoxybenzene and furans significantly increased, alcohols and ethers obviously decreased which caused by microbial action during pile fermentation. Twelve high OAV (>1) ofβ-ionone, linalool, (Z)-4-heptenal, (E,Z)-2,6-nonadienal, decanal, (E)-2-nonenal, (E,E)-2,4-heptadienal, 1-octen-3-ol, nonanal,α-ionone, 1-penten-3-one and 2-octen-1-al indicated their importance to the aroma character of Qingzhuan tea in the different process stages. Pile fermentation was the key step in the formation of volatile flavor compounds in Qingzhuan tea. The characteristic aroma components of Qingzhuan raw tea were include (E,E)-2,4-heptadienal, 2-octen-1-al, (E,Z)-2,6-nonadienal, nonanal, benzeneacetaldehyde,β-cyclocitral，β-ionone,α-ionone, 1,2,3-trimethoxybenzene andα-terpineol, et