The scenting of traditional scented tea is mainly based on the combination of flowers and tea. In order to explore the effects of different scenting methods on the taste and quality chemical composition of rose black tea. The scenting of rose black tea was completed by four scenting methods (flower scenting， rose cell sap spraying scenting， rose cell sap steam scenting， petals and cell sap steam combined scenting). Based on the indexes of color difference， total tea polyphenols， free amino acid content and catechin， the aroma analysis results of rose black tea prepared by different scenting processes were analyzed by HS-SPME-GC-MS. The results showed that there were significant differences in the physical and chemical components of rose black tea obtained by four different aroma methods (P < 0.05). The two kinds of black tea soup with fresh flower fragrance and cell sap spraying fragrance are red and yellow， and the brightness is not as good as the other two scenting methods. The amino acid content of rose black tea obtained by scenting method of spraying rose cell sap was higher (112.66 mg/L). The content of tea polyphenols in rose black tea scented with rose flowers is low (680.38 mg/L). The main aroma compounds of rose black tea were phenylacetaldehyde， linalool， (E，E) -2，4-heptadienal， methyl salicylate， phenethyl acetate， β-ionone， geraniol， 2-pentylfuran and hexanal. The nine main aroma compounds in rose black tea scented by rose fresh flower cell sap were significantly higher than those of the other three.