The different non-volatile compounds present in Xinyang Maojian (XYMJ) tea with refreshing, orchid-like and tender corn-like aroma were identified by ultra-high performance liquid chromatography-Q-Exactive-mass spectrometry (UHPLCQ-Exactive-MS). A total of 177 chemical compounds were identified in XYMJ tea with different aroma types, 24 of which were differential compounds, including 11 flavonoids, 7 amino acids and their derivatives, 2 sugars and their derivatives, and 4 other types. Seven differential compounds were identified between the refreshing and tender corn-like XYMJ tea samples, with five compounds being flavonoids. Moreover, nine differential compounds were identified between the refreshing and orchid-like XYMJ tea samples, including six L-amino acids and their derivatives. KEGG metabolic pathway enrichment analysis showed that the synthesis and metabolism of the differential compounds were closely associated with alanine, aspartate, and glutamate metabolic pathways as well as the flavonoid biosynthesis pathway. The differences of L-valine, L-isoleucine, and L-leucine contents between the XYMJ tea varieties with different aroma types contributed significantly to the aroma formation. Understanding the differences of non-volatile compounds among the XYMJ tea varieties with different aroma types has important implications for promoting precise processing of XYMJ teas.