Abstract: In this study, fresh leaves of Jinxuan tea, both infested and uninfested with Empoasca onukii, were used as raw materials. A systematic comparison was conducted to analyze differences in the sensory quality characteristics, primary biochemical components, and aroma substances of cicada tea products and control tea products (black and green teas), leading to the identification of key aroma compounds. The sensory evaluation results indicated that the cicada tea exhibited distinct nectar-like aroma characteristics. The biochemical composition analysis revealed that the soluble sugar content of cicada green tea (4.75%~5.54%) was significantly higher than that of the control green tea (4.41%) (P<0.05). Similarly, the soluble sugar content of cicada black tea (4.76%~5.49%) was significantly greater than that of the control black tea (4.17%). The total flavonoid content of cicada green tea (4.88%~5.30%) was significantly higher than that of cicada black tea (3.41%~4.49%), whereas the tea polyphenol content of cicada green tea (24.53%~25.18%) was significantly greater than that of cicada black tea (14.36%~18.92%). A total of 88 volatile compounds were identified, with the total volatile components in cicada tea exceeding those in the control tea. Furthermore, dehydrolinalool, o-cymene, and benzaldehyde were identified as the characteristic aroma compounds that distinguished cicada green tea from the control green tea. Additionally, cis-linalool oxide (furan type), geraniol, phenylethanol, methyl salicylate, trans-linalool oxide (pyran type), and 2-(5-methyl-5-vinyl tetrahydrofuran-2-yl) propyl-2-yl carbonate were characteristic aromatic substances that differentiated cicada black tea from the control black tea. The relative odor activity value analysis indicated that key aroma components, such as β-ionone, benzyl alcohol, o-cymene, and geraniol, were present at significantly higher levels in the cicada tea than in the control tea (P<0.05), which may contribute to the distinctive “honey aroma” of cicada tea. In this study, the biochemical basis of the distinctive flavor of cicada tea was analyzed, and theoretical support for its quality enhancement was provided.