SPME coupled with GC-MS, quantitative descriptive sensory analysis, and odor activity value (OAV) analysis were used to systematically examine the effects of raw material tenderness and drying temperatures on the aroma quality characteristics of the cultivar "Zhonghuang 1" cooked black tea. The findings revealed that sweetness serve as the primary aroma of "Zhonghuang 1" Congou black tea, with sample of higher maturity additionally presenting subtle fruity notes. A total of 124 volatile components were detected in black tea samples, including esters, aldehydes, heterocyclics, alcohols, and ketones. By combing PLS-DA and OAV, 9 key volatile components were identified: 2,3-octanedione, decanal, 2,4-dimethylbenzaldehyde, ethyl 2-hydroxybenzoate, isopropenylpyrazine, 2-acetyl-5-methylfuran, phenylethanol, D-limonene, and β-myrcene. Among these components, 2,4-dimethylbenzaldehyde, phenylethanol, and β-myrcene are associated with sweetness; while 2,3-octanedione and isopropenylpyrazine play a crucial role in the formation of the fruity aroma in higher maturity samples. Additionally, isopropenylpyrazine and 2-acetyl-5-methylfuran contribute significantly to enhance the roasted aroma of the samples. The results of this study offer a theoretical basis for improving the aroma quality and optimizing the production process of "Zhonghuang 1" black tea.