Abstract: This study aimed to investigate the dynamic changes in the main flavor compounds during the processing of Rucheng Baimao black broken tea. Black broken tea was made from one bud and two leaves of ‘Rucheng Baimao Tea’ plants harvested in spring by processing through withering, rolling-cutting, fermentation, and drying stages. The catechins, theaflavins, and amino acid components were determined using high-performance liquid chromatography. Correlations between taste attributes and key taste components were assessed alongside sensory evaluation, and the taste active value (TAV) was calculated, identifying key taste components. The results demonstrated that during all processing stages, L^* (brightness) value decreased, whereas a^* (red-green), b^* (yellow-blue), and E^* (overall color difference) values gradually increased. The contents of tea polyphenols and catechins decreased, whereas levels of thearubigins and theaflavins increased. Significant (P<0.05) or highly significant correlations (P<0.01) were observed between the taste quality of black broken tea and compounds including water extract, caffeine, free amino acids, tea polyphenols, and theaflavins. Theaflavins, caffeine, flavonoids, and epigallocatechin contributed significantly to the taste of black broken tea (TAV>1), while amino acid components showed no significant contribution to taste. This study enriched the theoretical understanding of flavor quality in ‘Rucheng Baimao tea’ and provided a scientific basis to support production practices.