To develop a flower-fruit compound tea beverage based on white tea, white tea (Shoumei), rose, jujube, and pericarpium citri reticulatae were selected as the raw materials. The optimal formula, M1 (Shoumei: rose: jujube: pericarpium citri reticulatae=13:8:8:1), was determined through sensory evaluation and orthogonal optimization. The tea infusion produced by this formula exhibited a bright apricot-yellow color, harmonious aroma, and fresh, sweet and mellow taste. The research results revealed that the M1 formula was superior to others in aroma and taste. The water extract of this formula accounted for 48.70%, with an amino acid content of 4.11%, soluble sugar content of 16.24%, tea polyphenol content of 8.62%, and flavonoid content of 0.58%. The aroma compounds in M1 mainly included ethers, alcohols, olefins, acids, alkanes, esters, and aldehydes, containing key volatile components such as methyleugenol, citronellol, α-farnesene, (+)-limonene, and phenylethyl alcohol. According to the aromatic characteristics of the key compounds, the aroma types of M1 could be classified into three types: sweet, fruity and floral. This study not only enriches the flavor of white tea but also provides new ideas for research and innovation of the floral tea industry.