Objective To investigate the effect of full drying temperature on the aroma of baked green tea.Methods Baked green tea was prepared at different full drying temperatures, and its aroma was evaluated using sensory analysis. The key aroma components and their content differences between different full drying temperatures were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Results The aroma score of the baked green tea improved when the full drying temperature was 80 ℃. A total of 79 aroma components were identified in the baked green tea samples made at five different full drying temperatures. Based on their chemical structures, these components were divided into five categories: 37 alcohols, 16 aldehydes, 9 ketones, 4 esters, and 13 others. Among these, 23 aroma components were common across all five temperatures. Seven key aroma components including phenylacetaldehyde, heptaldehyde, geraniol, cis-geraniol, linalool, hexanol, and octanol were identified by combining key volatile component analysis with odor activity value (OAV) analysis. Linalool and geraniol, which contributed significantly to the aroma of baked green tea, accounted for 33%~44% and 14%~20% of the total aroma, respectively, across different full drying temperatures. Their content increased most significantly at 80 ℃, but began to decrease as the full drying temperature increased further. The content of terpene alcohols was notably higher at 80 ℃ compared to 70 ℃, but decreased at temperatures ≥ 90 ℃.Conclusion The sensory aroma score and aroma component content of baked green tea dried at 80 ℃ were higher than those dried at other temperatures. This temperature was the most effective in improving aroma quality and can be applied in the full drying process of baked green tea.