Abstract: Green tea and flos sophorae were taken as tea base and the source of flower, respectively. The effect of the ratio of flower and tea, the time of scenting and scenting times on aroma quality were analyzed, and the most suitable scenting technical conditions was discussed by single factor experiment and orthogonal combination experiment. The main characteristic aroma components were analyzed by the method of headspace solid phase micro extraction (HS-SPME) and gas chromatography/mass spectrometry (GC-MS). The results showed that, the most suitable scenting technical conditions which the proportion of flos sophorae and green tea was 3:5, scenting 4 hours for three times. The main characteristic aroma components were (E) -β-farnesene, α-copaene, methyl benzoate, terpinolene, 1-methylnaphthalene, jasmone, 2-heptanone, indole, 3-picoline, 4-methylanisole and 3-carene, among which α-copaene, terpinolene, methyl benzoate, 3-carene had profound influence on aroma formation of flos sophorae green tea, and the correlation coefficients were 0.86, 0.83, 0.82, 0.77 respectively.