This chapter summarizes the classic aroma characteristics of six types of tea (green tea, black tea, oolong tea, white tea, yellow tea, dark tea) and their key volatile contributors, and constructs a map correlating tea aroma perception with chemical composition. The formation and accumulation pathways of these odor-active compounds are also outlined, with influences of factors such as cultivars, processing parameters, and consumption practices on the formation and release of key odorants introduced. The development and application of technologies including metabolomics, sensomics, and molecular docking provide technical support for deepening the understanding of tea flavor and the targeted design of specific aroma characteristics.