Xianggan tea is a new type of Ganpu tea made from Hunan Yueyang Jinpen pomelo and Pu'er tea， there is a saying that‘the longer the storage time， the better the quality’. However， the naturally aged Xianggan tea has a long cycle and unstable quality. This study designed the optimal ultrasonic accelerated aging conditions through orthogonal experiments， and combined with principal component analysis to study the changes in the main chemical components， volatile components and sensory evaluation of Xianggan tea treated with optimal ultrasonic conditions. The results showed that: 1) The optimal conditions for ultrasonic aging of Xianggan tea were ultrasonic power 70 W， ultrasonic time 55 min， and ultrasonic temperature 30 ℃； 2) After ultrasonic treatment， the total flavonoids and hesperidin in Xianggan tea showed an increasing trend， with a total flavonoid content increase of 22.63% and hesperidin increase of 11.11%， while the total polyphenols increase was not significant； There are 53 kinds of volatile components in the untreated and ultrasonicated Xianggan tea， with the highest content being D-limonene， trans-β-Farnesene and γ-Terpinene. During the ultrasonic aging process， 14 kinds of aroma components disappear and 14 kinds of substances are formed. The main aged flavors of α-terpineol， 3-methyl-4-isopropylphenol， (Z)-β-ocimene， etc. increase， while the content of methyl o-methylaminobenzoate and D-limonene decrease. The aroma， soup color， taste， and acceptance of Xianggan tea treated with ultrasound are better than those without treatment； 3) The results of principal component analysis show that six principal components are extracted， and the contribution rate of the first principal component is 73.17%. The eigenvalues of the first three principal components are all greater than 1， and the cumulative variance contributes the rate reached 95.85%， the main components that affect the quality of Xianggan tea after ultrasonic treatment are the same as those related to aging， indicating that ultrasonic treatment can accelerate the aging of Xianggan tea and can further improve the quality of Xiang citrus tea.