Abstract: The Camellia sinensis cv. Meizhan is highly favored for its distinctive varietal aroma. To investigate the key aroma characteristics of Meizhan tea varieties, this study employed Gas Chromatography-Olfactory-Mass Spectrometry (GC-O-MS) to identify and describe the crucial aroma-active compounds in Meizhan black tea, green tea, and oolong tea. Additionally, comparative analysis was conducted integrating Odor Activity Value (OAV), Aroma Character Impact Value (ACI), and sensory evaluation. Sensory evaluation results indicated that Meizhan black tea, green tea, and oolong tea all exhibit prominent varietal aroma characteristics. Specifically, Meizhan black tea features a rich floral aroma with a hint of sweetness, Meizhan green tea presents a refreshing floral aroma with persistent freshness, while Meizhan oolong tea offers a fragrant floral aroma with milky undertones. OPLS-DA and OAV analysis revealed that linalool, geraniol, methyl salicylate, phenylethanol, jasmine lactone, and indole are crucial compounds contributing to the aroma differences among Meizhan tea varieties. Combined GC-O and OAV analysis results demonstrated that compounds such as linalool, geraniol, β-ionone, and jasmine ketone impart distinctive floral and milky aromas to Meizhan tea. This study unveils the chemical basis of Meizhan tea aroma, providing a theoretical foundation for investigating the formation mechanism of its characteristic aroma.