In this paper,the Shuixian Oolong tea was processed by extruding technique.The aroma and taste components in the Shuixian Oolong tea before and after extruding processing were analyzed.The results were summarized as follows: compared with the original tea,the contents of taste components such as the water soluble substance,ash and tea polyphenol in extruded tea were reduced,while the content of carbohydrate increased.The flavor of tea was affected by the changes of the components.The decrease of caffeine and tea polyphenol reduced a little of bitter and astringent taste in the extruded tea.While the increase of carbohydrates gave the extruded tea taste mellower.After extruding,the aroma feature had some changes.The characteristic ingredients of Oolong tea such as indole,benzylcyanide were reduced.And nerolidol was undetected.The pyrolysates such as pyrazines,pyrroles increased significantly because of the heat.This brought a coffee flavor to the extruded tea.Extruding processing provided a new way for the use of Shuixian Oolong tea.