In this study， ultra-high performance liquid chromatography-high resolution mass spectrometry and gas chromatography-mass spectrometry combined with sensory evaluation were used to investigate the effects of green-making technology on the taste and aroma quality of black tea. The results of sensory evaluation showed that the process of green-making tea increased the brightness of red tea score by 8.60 points and the aroma score by 7.00 points， enhanced the sweet and fruit aroma of black tea， and reduced the bitter taste of black tea infusion， and increased the taste score by 3.80 points. The contents of umami and bitter compounds in black tea were significantly reduced. Multivariate statistical analysis showed that seven components， including epigallocatechin， epicatechin， theaflavin-3'-gallate， theogallin， catechin， epigallocatechin gallate and theaflavin-3，3' -gallate， were the key compounds that had important effects on taste. The content of aldehydes increased by 1 160.42 μg/kg， ketones by 613.88 μg/kg， alkenes by 3 365.45 μg/kg， the content of alcohols decreased by 1 152.69 μg/kg， and the intensity of fruity and sweet flavors were significantly increased， resulting in phenylethyl alcohol and 2-phenylacetaldehyde contributing to sweetness， 3，5-octanediene-2-ketone， 2，4-hexadienal and other aroma compounds contributing to flowers. The research results could provide strong support for the optimization of black tea processing technology and the improvement of flavor quality.