Abstract: 【Objective】 This study aimed to investigate the effects of different withering methods on aroma components and sensory evaluation in white tea to provide scientific references for improving withering processes.【Method】 Using one bud and two leaves of the white tea cultivar Fuding Dabaicha as raw materials， withering treatments were set under indoor natural withering， air-conditioned withering， and heated withering on fresh leaves. The aroma components in green leaves were detected during withering （16， 32， and 48 h） using headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS） to compare and analyze changes in main aroma compounds and differences in sensory quality of white tea.【Result】 A total of 65 key aroma components were identified from ten white tea samples， which were grouped into nine categories： terpenoids （19），alcohols （5），hydrocarbons （13），esters （11），ketones （7），aldehydes （2） and others （8， including heterocyclic compounds， acids， and phenols）. Terpenoids and alcohols showed relatively high contents during withering，accounting for 74%-80% of the total aroma content. As withering extended， the total aroma content in green leaves gradually increased under all three withering methods. At 32 h of withe-ring， the heated withering method yielded the highest total aroma content， which was significantly higher than that under indoor natural withering and air-conditioned withering （P<0.05）； at 48 h，the total aroma contents under all three methods reached their peak，with no significant differences observed among them （P>0.05）. Analysis of dynamic changes in key aroma components revealed that under three different withering methods， most contents of key aroma substances were increased as withering went on； cis-3-hexenyl hexanoate， a characteristic component of grassy aroma， demonstrated significant reduction during late withering. Under the air-conditioned withering method， the formation of white tea aroma exhibi-ted slow loss of components for green aroma， resulting in suboptimal performance. Furthermore， excessive withering duration might lead to volatilization of some aroma components. Sensory evaluation revealed that white tea after 48 h of indoor natural withering and heated withering achieved the best aroma and taste quality， with the indoor natural withering to be optimal； the white tea under heated withering for 32 h also demonstrated excellent aroma and taste quality in the evalua-tion， however， the white tea under air-conditioned withering was rated somewhat lower in overall quality.【Conclusion】 According to aroma components and sensory quality， both indoor natural withering for 48 h and heated withering for 32 h can be used as withering methods for white tea production， while the combination of the two methods is recommended to accommodate both production efficiency and tea quality； air-conditioned withering shows no distinct advantages in white tea production.