Jing'an Baicha is a green tea produced from a rare albino tea cultivar bred in Jing'an County and processed through withering, fixation, shaping and drying. It is highly favored by consumers for its distinct flavor characterized by freshness, tenderness, briskness, and mellowness. To clarify the quality and flavor characteristics of Jing'an Baicha, sensory evaluation, comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC×GC-Q-TOF-MS), and liquid chromatography-mass spectrometry (LC-MS) were used to analyze its aroma and flavor components. The results indicated that 439 volatile components were identified in Jing'an Baicha samples, among which 17 compounds, such as 2-ethylfuran, linalool, nonanal, cis-3-hexenyl butyrate, might contribute to the tenderness and freshness of Jing'an Baicha. In addition, 219 non-volatile compounds were identified in the samples. Among them, 14 compounds, including L-norleucine, ethynylbenzene, DL-arginine, L-theanine, nicotinamide, 2-furoic acid, phosphate a, adenosine, imipramine, isoquercitrin, choline, hyperoside, myricetin-3-galactoside, and rutin, were considered key components that contributed to the freshness and mellowness of Jing'an Baicha. These key components play important roles in the quality of Jing'an Baicha, characterized by its tenderness, briskness, and mellowness.