The volatile components in two typical cultivars of green tea grown in Wuxi, Baikhovi tea and Taihu tea, were extracted by headspace solid-phase micro-extraction (HS—SPME) and analyzed by GC—MS respectively. The results showed that there were 74 and 56 volatile components in the two cultivars, representing 98.59% and 98.51% of the total peak area. Alcohols, aldehydes, alkanes, esters, carboxylic acids and ketones were the major constituents, but their relative contents in the two cultivars were different. The contents of aldehydes, ketones and carboxylic acids in Baikhovi tea were higher but the contents of alcohols, esters and alkanes were lower than those in Taihu tea. A total of 16 constituents such as 1-pentanol, (Z)-3-hexen-1-ol, linalool and its oxides, methyl salicylate, hexanal and junipene were found common in the two cultivars, which can provide green, floral and fruity odor and are major contributors to the total aroma of green tea grown in Wuxi. The fact also confirmed that in comparison to simultaneous distillation extraction (SDE) technique, SPME is an effective method for determine the volatile flavor profiles of tea before GC analysis.