This study was conducted to elucidate the effects of the blending of odor-active compounds in fresh herbs on the flavor of herb tea. Three kinds of fresh herbs were used: peppermint, spearmint, and lemongrass, provided by S&B Foods Inc. The fresh herbs were placed in a teapot, boiling water was poured into the pot, and the herb tea was allowed to brew for five minutes and used as a sample. The odor-active compounds were trapped using thermal desorption Mono Trap RSC18TD (hereafter referred to as MT) and analyzed by gas chromatography (GC)/mass spectrometry (MS) and GC/olfactometry (O). Fresh herb tea was prepared by blending peppermint, spearmint, and lemongrass in various combinations or alone, and analyzed with regards to scent, flavor, and comprehensive evaluation according to the 7-point preference scoring system.Based on the results of GC/MS and GC/O analyses, the major odor-active compounds were menthone and menthol in peppermint, carvone and linalool in spearmint, and citronellol and geraniol in lemongrass. These major odor-active compounds were the main components of the scent of the herb tea. According to the results of sensory evaluation, the combination of the three herbs was the most preferable in all three evaluation items of scent, flavor, and comprehensive evaluation compared to any single herb or the combination of any two herbs, with a significant difference of 5%.