Abstract: Tea aroma is an important part in the sensory evaluation and commercial description of tea. Tea leaves involved in various stresses responses to the growth stage (preharvest) and the processing stage (postharvest). These stress factors stimulate the synthesis and emission of tea aroma compounds, which contribute to the formation of tea aromas and the formation of defense of tea plants with stresses. In this review, we summarized the recent investigations into tea aroma compounds response to stresses. The regulation mechanism of biotic stress such as herbivores attack and pathogens infect and abiotic stress such as environmental factors and processing technology on the metabolism of tea aroma and the applications in actual production were described, which provides a theoretical basis for improving tea aroma quality and preventing tea plants diseases and insect pests.

Key words: tea aroma, stress response, tea processing, pest and disease control