Abstract: The volatile composition of tea is a key determinant of its sensory quality, with processing methods significantly influencing the formation and retention of aroma compounds. This study investigated the impact of traditional manual versus mechanized processing on the aroma profile of green tea produced from fresh leaves sourced from Wugang City, Henan Province. Sensory evaluation, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and relative odor activity value (ROAV) analysis, differences in volatile components were systematically examined. Results indicated that both methods yielded tea samples with favorable sensory quality, with manually processed tea showing more uniform appearance and mechanically processed tea exhibiting brighter liquor color. Traditional manual processing was more effective in retaining key aroma compounds such as alcohols, ketones and aldehydes, while mechanized processing excelled in preserving esters, terpenes and offered higher process stability. ROAV-based analysis of key aroma components revealed higher levels of trans-2-nonen-1-ol and indole in mechanically processed tea, whereas geraniol, 2,3-butanedione, and geranyl acetone were more prominent in manually processed tea. These findings suggested that traditional processing yielded a richer diversity and concentration of aroma compounds, whereas mechanized processing ensured greater consistency in product quality. This study enhanced the theoretical understanding of tea processing and provided a foundation for optimizing green tea aroma quality by integrating the advantages of both manual and mechanized methods.