Chungui (CG) variety is a new oolong tea suitable variety bred by using single plant breeding method. To explore the characteristic aroma and taste quality of CG oolong tea， the HS-SPME coupled with GC×GC-TOF-MS and UHPLC-Q-TOF-MS non targeted metabonomics technique were used to investigate the volatile and non-volatile components of CG oolong tea and Tieguanyin(TGY) oolong tea. The results showed that the volatile aroma components were close to TGY oolong tea. Indole accounted for 10.34% of the total volatile components in CG oolong tea， and the important volatile components such as indoles， nerolidol and jasmine lactone were significantly higher than TGY oolong tea. CG non-volatile components were showed grate difference between TGY oolong tea. The monomer or dimer catechins such as EC， ECG and procyanidin B1 in CG oolong tea were significantly lower than that in TGY oolong tea. However， flavonols or flavonoid glycosides which share the same precursors with catechins， γ-aminobutyric acid， glutamate and theanine glycosidase were significantly higher than that of TGY oolong tea. The relative contents of tryptophan was significantly lower than TGY oolong tea， this may be related to indole concentration in spring best oolong tea. These metabolites constitute the characteristics of lasting flower fragrance and mellow tea soup of CG oolong tea.