The volatile components extraction method is critical for the analysis of aroma components of Wuyi Rougui tea. In this study， the volatiles of Wuyi Rougui tea infusion were first extracted by two commonly used extraction methods， namely， headspace-solid-phase microextraction (HS-SPME) and simultaneous distillation extraction (SDE)，and then qualitatively and quantitatively analyzed by GC-MS. The extraction conditions of HS-SPME were optimized and the optimal conditions were as follows: 50/30 μm DVB/CAR/PDMS fibers， 50 ℃ extraction temperature， 50 min extraction time，30% NaCl addition. With this optimal condition， a total of 84 volatile compounds were extracted by HS-SPME， and 40 volatile compounds were extracted by SDE. Of these volatiles， 26 components were detected by both methods. Both extraction methods demonstrated comparable extraction efficiency for esters. HS-SPME showed better extraction efficiency for heterocyclic volatile compounds， aliphatic alcohols with medium to low boiling point， alkanes and ketones， whereas SDE showed better extraction efficiency for alcohols， acids， and phenols of high volatility. The conclusion is thatthe combination of HS-SPME and SDE methods should be used to analyze the aroma components of Rougui tea.