The perceived aroma of oolong tea is primarilyand directly affected by its infusion matrix, and the releasepersistence of headspace volatiles can better illustrate thepersistent aroma. Headspace solid phase microextractioncoupled with gas chromatography–mass spectrometry wasperformed to analyze the headspace constituents of oolongtea. The presence of the infusion matrix seemed to preventthe headspace release of certain odorants. The release ofindole, nerolidol, and a-farnesene was also remarkablyenhanced or depressed (2.70, 1.56, and 0.69-fold in teainfusion versus in dry leaves). Moreover, the amount ofvolatile species gradually decreased with increased waterratio. Eight odorants were determined to be stable andpersistent during continuous infusion, whereas six weredetermined to be less persistent (gradually decreased orstopped releasing). The volatile dilution test further confirmedthe persistent release of nerolidol.