The aroma and quality of Enshi Yulu tea are known to be affected by temperature; thus, sensory evaluation, colorimetry, physicochemical testing, and headspace solid-phase microextraction were coupled with gas chromatography-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) to examine the sensory attributes, color quality, physicochemical components, and aroma quality of tea subjected to different temperatures (90, 100, 110, 120, and 130 ℃) for a fixed duration of 15 minutes. The results indicated the increased temperature led to a change in the green color of dry Enshi Yulu tea to yellow (P<0.05), an increase in the brightness of the tea infused leaves and dregs (P<0.05), and a decrease in the polyphenol and catechin contents (P<0.05). In particular, Enshi Yulu tea that was brewed at 120 ℃ had relatively higher water-soluble sugar and amino acid contents and the highest overall sensory score and aroma component content, with dimethyl sulfide (2.57 μg•L-1), linalool (0.55 μg•L-1), nonanal (2.37 μg•L-1), heptanal (0.74 μg•L-1), hexanal (0.49 μg•L-1), and (+)-limonene (0.39 μg•L-1) accounting for 80.52% of the total. Substances with an aroma intensity value of >1 were identified by GC-O, and included floral aroma compounds such as linalool, nonanal and (+)-cis-nerolidol, the sweet corn aroma compound, dimethyl sulfide, and green aroma compounds such as hexanal, heptanal, and octanal. Overall, the aroma enhancement at 120 ℃ effectively improved the quality of the tea and may thus serve as an effective technique for enhancing the quality of Enshi Yulu tea.