Yeast fermentation represents a novel strategy to modulate tea aroma compound formation due to its various metabolic activities. A selected non-Saccharomyces yeast Cyberlindnera (formerly Williopsis) saturnus var. mrakii NCYC 2251 was used to ferment green tea slurry. Meanwhile, β-glucosidase activity of C. mrakii NCYC 2251 was determined. The β-glucosidase activity assay of C. mrakii NCYC 2251 revealed a positive correlation between yeast biomass (cell count) and β-glucosidase activity. GC-MS analysis of yeast-fermented and β-glucosidase-treated tea slurries showed that some glycosylated aroma compounds such as methyl salicylate, benzyl alcohol and 2-phenylethanol increased with the passage of fermentation time. Whereas, the increases of these compounds in β-glucosidase-treated tea slurries exhibited dose-dependent trends. These results demonstrated the effects of yeast β-glucosidase on tea aroma compound formation during fermentation.