Abstract: The difference of volatile components between cinnamon tea pure dew and tea leaves was analyzed to provide scientific basis for the development and utilization of cinnamon tea pure dew. The volatile components in the tea leaves of cinnamon were detected by using the headspace-gas chromatography-mass spectrometry, and the volatile components in the pure dew of cinnamon tea were extracted by using the steam distillation. The results showed that 55 and 12 kinds of volatile components were identified from the pure dew of cinnamon tea and the tea leaves, respectively, including 10 kinds of components such as alcohols, aldehydes, terpenes, esters, alkaloids and ketones. Among them, the number of alcohols in the pure dew of cinnamon tea was the highest, up to 10 kinds, and the relative content of aldehydes was the highest, reaching 38.92%. The volatile components with relatively high content were 2-formylhistamine, 2,4a,5,6,7,8,9,9,9a-octahydro-3,5,5-trimethyl-9-methylene-1H-benzocycloheptene, S-methyl-cysteine, isobutyraldehyde, 2-methylbutyraldehyde, isovaleraldehyde and hexanal, with the relative contents of 17.91%, 15.20%, 14.51%, 14.37%, 11.93%, 7.91% and 3.41%, respectively. The pure dew of cinnamon tea could well restore the aroma of tea. The number and type of aroma components were more, the aroma level was more abundant, with a variety of aroma notes such as flowery odour and fruity odour.