Objective: This study aimed to explore the influence of processing technology on characteristic aroma components of Ampelopsis Grossedentata tea. Methods: Four different samples of A. Grossedentata were prepared by traditional processing technology, black tea processing technology, green tea processing technology and dark tea processing technology, and the key flavor compounds of different samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with relative odor activity （ROAV）, taking the naturally dried A. Grossedentata leaves as control. Results: A total of 37 volatile flavor compounds were detected from 4 kinds of A. Grossedentata tea samples and control samples, among which 7 substances including 1-octene-3-ol, benzyl alcohol, β-ionone, phenylacetaldehyde, trans-2-hexenal, dihydroactinidiolide and methyl salicylate were common components in 4 kinds of samples. ROAV value showed that 1- octene-3-ol and β-ionone was the common key aroma components, Among them, β-ionone contributes the most. The key aroma components of A. Grossedentata tea are different under different processing conditions, and linalool and trans-2-nonenal, the iconic aroma components of black tea, were detected in the key aroma components of A. Grossedentata tea in black tea processing group. Conclusion: The aroma performance of A. Grossedentata tea processed by black tea technology and green tea technology is similar to that of traditional technology, but the aroma performance of dark tea technology is slightly inferior. Fermentation process can be considered as one of the optimal key processes for making A. Grossedentata tea.