Objective To systematically evaluate the comprehensive effects of high-pressure processing (HPP) on microbial inactivation, physicochemical properties, and volatile aroma compounds of golden tea beverage, and to optimize a non-thermal processing technique, in response to the negative impact of conventional thermal sterilization on its quality.Methods Golden tea beverage was treated under different pressure-time combinations using HPP. Microbial indicators were determined, and microbial inactivation kinetic models were established. Changes in physicochemical properties (tea polyphenols, free amino acids, total soluble sugars, pH, and color) were analyzed, and sensory evaluation was conducted to determine the optimal processing parameters. Meanwhile, volatile aroma compounds before and after HPP were characterized using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Results The Weibull model more accurately described the non-log-linear inactivation behavior of microorganisms. Under the optimal condition (400 MPa for 5 min), the total viable count decreased to (8±2) CFU/mL, fully meeting national beverage hygiene standards, while achieving the highest overall sensory score and maximizing the retention of color and taste. Aroma analysis showed that HPP reduced certain floral and fresh compounds, such as nonanal (decreased by 86.2%) and linalool (decreased by 65.3%), while increasing ripe-sweet compounds such as β-myrcene. The aroma profile shifted from a "fresh floral" type to a "ripe-sweet" type, without generating typical heat-induced off-flavors.Conclusion HPP (400 MPa for 5 min) effectively inactivated microorganisms in golden tea beverage, better maintained aroma harmony, and avoided flavor distortion, demonstrating its feasibility as a non-thermal processing technology.