In this study, the aroma characteristics of spring, summer and autumn green tea in Shandong tea area were evaluated by sensory evaluation, and the composition of aroma components was analyzed by electronic nose technology. Sensory evaluation showed that: spring, summer and autumn green tea presented fragrance, chestnut fragrance and flower fragrance respectively. Electronic nose analysis showed that in Principal Component Analysis (PCA), the contribution rate of the first principao component PC1was 74.22%, and that of the second principal component PC2 was 24.27%, with a total contribution rate of 98.49%. In lineat discriminant analysis (LDA), the contribution rate of the first Principal Component PC1 was 96.68%, and that of the second principal component PC2 was 3.30%, with a total contribution rate of 99.98%. The aroma of green tea in different seasons could be distinguished by both PCA and LDA analysis. From the analysis of loadings, it can be seen that sensors 7, 9, 2 and 10, namely sulfur compounds, aromatic compounds, organic compounds of sulfur, nitrogen oxides, alkanes and aliphatic groups, contributed a lot to distinguish the aroma of green tea in different seasons. These components might be the main components that influenced the aroma of Shandong green tea in different seasons. A scientific and rapid method for the judgment of green tea in different seasons in Shandong Province could be provided by this study.