Abstract: This study investigated the vintage variations in volatile aroma components of Fuding Gardenia-scented white tea using HS-SPME-GC-MS, sensory evaluation, and ROAV analysis. Comparative analysis was conducted on unscented tea blanks, scented tea products, and teas from different production years (2021 and 2023). A total of 492 volatile compounds were identified in both unscented blanks and scented tea,while 378 compounds were detected across different production years. VIP analysis (VIP>1, P<0.05) identified 89 decisive aroma compounds categorized as: Fruity-sweet, floral-honey sweet, floral, woody, herbal, fatty notes. ROAV>10 components including methyl anthranilate, phenethyl isovalerate, and 1-octen-3-one contributed citrusy, sweet-fruity, and rosy floral characteristics. Comparative analysis revealed 19 key differential compounds between 2021 and 2023 vintages. Methyl benzoate, phenethyl isovalerate, and methyl decanoate were characteristic of the superior 2023 vintage, imparting more intense and persistent floral-fruity notes. Ten critical markers (VIP>1, P<0.05) were identified: Methyl benzoate, 2-methylbutyrate, Phenethylisovalerate, (E,E)-3,5-Octadien-2-one, Nonanal, trans-2,4-Decadienal, Linalool, β-Ionone. Post-scenting Gardenia-White Tea exhibited greater aroma diversity and higher odor activity compared to unscented tea blanks. The 2023 vintage showed enhanced aroma activity over the 2021 batch, serving as a marker for superior quality in newer productions. These findings provide a scientific basis for quality assessment and utilization of Fuding Gardenia-scented white tea.