The pile-fermentation process of Qingzhuan tea was optimized by orthogonal design， and the optimum fermentation conditions were obtained through sensory evaluation and chemical composition analysis： the adding water 30%， pile-fermentation temperature 55 ℃， 25 days of fermentation and relative humidity 95%. A series of flavor components have changed during the pile-fermentation of sun-dried green tea， of which the contents of water extract， tea polyphenols， amino acids， total catechins and thearubigins decreased， while the contents of soluble sugar and theabrownine increased significantly. Alcohol and ester components were significantly reduced， in which the traditional pile-fermentation was reduced by more than 50%， while the numerical controlled pile-fermentation was reduced by more than 80%， and the aldehydes， ketones， alkenes and heterocyclic substances increased significantly， therefore the fermentation degree of numerical controlled pile-fermentation was heavier than the traditional pile-fermentation. Twelve aroma-active volatiles were identified using GC-O analysis， among which （E，E）-2，4-heptadienal， β-ionone， linalool， （Z）-4-heptenal， （E）-2-nonenal and geraniol were the main aroma-active substances. The experiment was helpful to guide the production practices and provided theoretical basis for the precise control of Qingzhuan tea products with high quality fragrance.