Abstract: The qualitative and quantitative analysis of volatile aroma components of 56 black tea samples in nine different regions of Guizhou province was built by solid phase microextraction gas chromatography mass spectrometry with sensory evaluation method, and the key aroma components of black tea was displayed by the odor activity values, variance analysis, aroma three value theory and so on. The results showed that 72 analytes of aroma components were identified, and the aroma style of Guizhou black tea was divided into sweet, floral and high aroma. Meanwhile, these aroma components were compared with different aroma styles and regions, among high styles including 7 aroma components, floral styles including 4 aroma components and linalool was a typical components of sweet flavor, and 28 aroma components had significant difference among Guizhou 9 regions. Thus, the analysis of aroma composition in black tea were consistent with sensory evaluation and classification method of "Three value theory" and "Zhuwei zhongyi", which provided a theoretical basis for further study on the quality and flavor of Guizhou black tea.