Abstract: To optimize the fixation temperature for early bud-type Huangshan maofeng tea, this study employed a drum-rolling fixation machine and established four fixation temperature treatments: GT1 (350 ℃), GT2 (390 ℃), GT3 (430 ℃), and GT4 (450 ℃). Sensory evaluation, metabolomics analysis, and multivariate statistical methods were subsequently integrated to systematically investigate the flavor characteristics as well as metabolic profile differences among the four green tea groups. Sensory results revealed that GT2 had the highest sensory score, with an umami and mellow taste and a fresh and high aroma. The GT1 green tea also exhibited good quality but inferior to that of GT2. In contrast, GT3 and GT4 showed a chestnut- and bean-like aroma, and a noticeable decline in taste freshness and briskness. The taste components analysis demonstrated that the total free amino acid content was significantly higher in GT2 and GT1 compared to GT3 and GT4, especially theanine. Conversely, non-epicatechins, flavone-C-glycosides, and phenolic acids, which were associated with bitterness and astringency, were more abundant in GT3 and GT4. Volatile compound profiling indicated that floral, fruity, and sweet aromatic components were more abundant in GT2 and GT1, contributing to higher aroma characteristic impact values: 50.87% and 51.04%, higher than those of GT3 (47.29%) and GT4 (43.06%). Multivariate statistical analysis further identified dimethyl sulfide, geraniol, cis-jasmone, hexanal, and 2-methylbutyraldehyde as key differential components among the four tea groups. These findings provide a scientific basis for optimizing the fixation process in bud-type Huangshan maofeng tea production.