Objective To optimize the key process conditions for vine tea and confirm the flavor characteristics of its finished products.Methods The effect of de-enzyming time and power, as well as fermentation time and temperature on the quality of vine tea is analyzed through single-factor experiments and response surface experiments, with the flavonoid content and sensory score as evaluation indicators. The volatile aroma components in samples prepared by the optimized process are detected by the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Results The optimal process conditions for microwave de-enzyming are a de-enzyming time of 16 minutes, a power of 490 W, a fermentation time of 7.8 hours, and a temperature of 40 ℃. In the finished products, 53 volatile components are identified, including 19 alkanes, 13 alkenes, 3 alcohols, 6 aldehydes, 1 ketone, 5 esters, 1 phenol, and 5 ring compounds (naphthalene, furan, and benzene). Among them, alkanes (33.40%), alkenes (30.27%), aldehydes (11.24%), and esters (10.57%) are relatively high in content.Conclusion With the optimized process conditions, the flavonoid decomposition can be reduced in the vine tea, while the quality can be ensured.