Abstract: Objective: To investigate the impact of geographical origin on the flavor profile and bioactive constituents of Cyclocarya paliurus tea. Methods: In this study, Cyclocarya paliurus tea samples from five different geographical regions—Q1 (Xiushui, Jiangxi), Q2 (Leigongshan, Guizhou), Q3 (Zhangjiajie, Hunan), Q4 (Shaoyang, Hunan), and Q5 (Hupingshan, Hunan) were analyzed using an electronic tongue system, sensory evaluation, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and quantitative determination of bioactive compounds. This integrated approach enabled a systematic investigation of the effects of geographical origin on flavor profiles and the biosynthesis of bioactive components in Cyclocarya paliurus tea. Results:A total of 130 volatile organic compounds (VOCs) were identified across all samples, and were primarily categorized into seven classes: 63 terpenes, 26 hydrocarbons, 11 aldehydes, 8 alcohols, 7 ketones, 6 esters, and 9 other miscellaneous compounds. Electronic tongue analysis showed that the taste intensity of Cyclocarya paliurus tea from different origins generally followed the order of bitterness > umami > sweetness. Sensory evaluation further indicated significant differences in specific taste attributes among different origins (P<0.05), with Q2 showing stronger bitterness, Q4 exhibiting relatively higher umami scores, and Q3 showing higher sweetness scores. Analysis of bioactive components revealed significant variations in the contents of total polyphenols, flavonoids, polysaccharides, and saponins across different geographical origins. Among the samples, Q1 showed the highest concentrations of total polyphenols, flavonoids, and saponins, while Q5 contained the highest level of polysaccharides (P<0.05). Correlation analysis revealed that terpenoids, alcohols, and aldehydes were negatively correlated with sweetness and astringency, but positively correlated with bitterness and umami (P<0.05). Ketones exhibited a negative correlation with sweetness and a positive correlation with bitterness (P<0.05). Conclusion: Cyclocarya paliurus tea from different geographical origins exhibits significant differences in the composition of volatile organic compounds and in the content of bioactive components, which contribute to the distinct flavor characteristics of teas from their respective production regions. These research findings not only provide a scientific basis for consumer decision-making in tea selection, but also offer theoretical support and practical implications for origin traceability, quality standardization, and the development of value-added processed products.