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The volatile flavor components of dried material, powder, and partially fermented tea from Agrimonia pilosa were investigated. The manufacturing process of partially fermented tea from A. pilosa consisted of withering,parching, rolling, fermentation, and drying. Volatile flavor components in three samples of A. pilosa were collected by a simultaneous steam distillation-solvent extraction method (SDE). The extracted components were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC‐MS). The main flavor components of the dried material were a-pinene, camphene, (Z)-2-pentenol, (Z)-3-hexenol, and limonene,The main flavor components of powder were (Z)-3-hexenol, hexanal, linalool, citral, and (Z)-3-hexenyl acetate. The main flavor components of partially fermented tea were a‐pinene, caryophyllene, nonanal, hexanal, and (Z)-3-hexenyl acetate.
