Tea aroma is an important factor in determining the quality of tea. In recent years, a great deal of research has been carried to identify the aroma substances in different tea cultivars, origins, and categories, and even in different grades of tea using GC-MS technology. Tea aroma has very subtle characteristics and many kinds of scent, which has posed great challenges to the analysis and identification of fragrance. In this study, a one-factor test was used to establish the optimal conditions for tea aroma adsorption of Korean green tea, Anxi Tieguanyin, and jasmine tea using Headspace Solid Phase Microextraction (HS-SPME). The types and relative content of tea aroma compounds under different conditions including adsorption time, adsorption temperature, and the amount of tea were analyzed by GC-MS. The results showed that the optimal conditions for aroma adsorption were as follows: Korean green tea: 50-70°C, 5.0-7.0 g, 70 min; Anxi Tieguanyin: 40-60°C, 3.0 g, 50 min; jasmine tea: 60°C, 3.0 g, 50-70 min.