Abstract: The study analyzed volatile components in Ninghong black tea produced from the Ningzhou tea population and compared them to those in tea from blending varieties. The odor characteristics of tea samples were assessed using sensory evaluation methods, and volatile components were analyzed through headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ninghong black tea produced from the blending varieties primarily manifested floral and sweet odors, while Ninghong black tea produced from the Ningzhou tea population primarily exhibited a sweet odor. Seventy-nine volatile components were identified, with the composition and contents of volatile components differing among tea samples. Eight key differential substances (variable importance in projection (VIP) value>1 and P<0.05) were screened through orthogonal partial least squares-discriminant analysis (OPLS-DA) and VIP analysis. Seven key odor-presenting substances, including geraniol (floral and sweet odors), methyl salicylate (fresh and floral odors), benzeneethanol (sweet and floral odors), trans-linalool oxide (pyranoid) (floral odor), benzeneacetaldehyde (sweet and floral odors), β-myrcene (floral and fruity odors), and E-nerolidol (fruity and floral odors) were further screened using the criterion of odor activity value (OAV)>1. These substances contributed essential characteristics to the floral and sweet odor-dominated odor of Ninghong black tea produced from blending varieties. In summary, volatile components of Ninghong black tea produced from the Ninghong tea population differ from volatile components of Ninghong black tea produced from blending varieties. The results provide theoretical knowledge for producing floral odor-type Ninghong black tea by processing mixtures of multiple tea cultivars.