|Abstract In this study, the Chenfragrance of Puerh tea was isolated and identified and the aroma extracts of Puerh tea were microencapsulated to expand its use. Aroma of Puerh tea was extracted by simultaneous distillation extraction (SDE) and analyzed using gas chromatography (GC) and gas chromatographymass spectrometry (GC/MS). The results showed that the main aroma components of Puerh tea were linool oxideⅠ, linool oxideⅡ, 1, 2, 3trimethoxybe, 3-hydroxy-2, 2, 6-trimethyl-6-vinyltetrahydropyran and so on. Meanwhile, the aroma extracts of Puerh tea were microencapsulated using (cyclodextrin and konjac glucomannan as the wall and core materia1s. The optimal technology of microencapsulation was that the ratio of the aroma extracts to the wall material was 1∶6, the ratio of βcy clodextrin to konjac gum was 500∶1, the concentration of soluble solid was 20% and the drying temperature was 25℃.