The aromatic components from Pu-erh ripe and raw tea which storaged for different years extracted by methylene chloride and ethyl ether through vacuum distillation extraction, and then investigated by GC-MS. It showed that the aromatic compounds extracted by methylene chloride were more than ethyl ether no matter they were ripe tea or raw tea. Those compounds including hydrocarbons, heterocyclic oxygen compounds, nitrogenous compounds, ketones were extracted more by methylene chloride than those extracted by ethyl ether. However, more esters and phenolic compounds were extracted by ethyl ether. The contents of benzothiazole and caffeine increased during the process of ripe tea’s storage, but the contents of phthalic acid, isobutyl octyl ester and 1,2,4-trimethoxybenzene were decreased. The contents of 5-Amino-1-ethylpyrazole, N-phenyl-1-naphthalenamine, 1,2,3-trimethoxybenzene and phthalic acid-iso-butyl-octyl ester were increased during the storaging process of raw tea, but the contents of trans-squalene, linalool, β-iso-methyl ionone and caffeine were decreased. At the same time, there were many aromatic compounds of heterocyclic oxygen compounds in ripe tea. The main components of these 10 heterocyclic oxygen compounds included 1,2,3-trimethoxybenzene. The contents of alclhols aromatic components in raw tea, such as 1-octen-3-yl, linalool, cyclohexanol, 2,6-dimethylcyclohexanol, phenethyl alcohol and cedrol.