Abstract: To investigate the effects of different manufacturing processes on the quality formation of Huangshan Maofeng tea, fresh leaves (one bud and one leaf) from the tea cultivar 'Wancha 4' (Camellia sinensis var. sinensis) were processed into five types of green tea using distinct manufacturing processes. These included striping fixation at 230 ℃ coupled with striping shaping process (L), rotary fixation at 400 ℃ coupled with striping shaping process (GL), rotary fixation at 400 ℃ followed by rolling and then striping shaping (GRL), rotary fixation at 340 ℃ coupled with striping shaping process (G2L), and rotary fixation at 340 ℃ followed by rolling and then striping shaping (G2RL). A systematic study was conducted on the quality characteristics and differences in metabolite profiles of five types of Huangshan Maofeng tea by sensory evaluation, metabolomics and multivariate statistical analysis. Sensory evaluation results indicated that GL achieved the highest overall quality, followed by GRL, both exhibiting superior refreshing aroma and mellow, umami tastes. Metabolite analysis revealed that the total free amino acids contents in GL and GRL reached 63.34±0.80 mg/g and 65.21±0.47 mg/g, respectively, which were significantly higher than those in others. In contrast, metabolites contributing to bitterness and astringency, such as caffeine, proanthocyanidins, flavonoid glycosides, and phenolic acids, were lowly concentrated in GL and GRL. Volatile analysis revealed that a total of 44 aroma components were identified in five types of Huangshan Maofeng tea. Among them, alcohols were major volatile classes (28%~49%). 11 differential compounds (VIP value>1, P<0.05) were identified by partial least squares discriminant analysis, including dimethyl sulfide, geraniol, benzyl alcohol, phenylethyl alcohol, (Z)-3-hexen-1-ol. Notably, the content of dimethyl sulfide with corn-like and sweet flavor was significantly higher in GL and GRL compared to others, forming the prominent aroma quality of the two. This study provides a theoretical basis for the high-quality production of Huangshan Maofeng tea.