To investigate the effects of different shaking treatments on the quality of light-scented Tieguanyin single-leaf tea, four processing treatments were designed. Four-time shaking of moderately opened three-leaf shoots (CK1) and four-time shaking of single leaves (CK2) were used as controls, while two-time shaking (DY1) and three-time shaking (DY2) of single leaves were applied as experimental treatments. The sensory quality, major biochemical components, and aroma composition of teas produced under these treatments were systematically compared. The results showed that the comprehensive sensory quality score of CK2 (93.10 points) was significantly higher than those of the other treatments (P<0.05). In single-leaf teas (DY1 and DY2), increasing the number of shakings led to significant decreases in the contents of water extract, tea polyphenols, caffeine, and the phenol-to-amino acid ratio, while the amino acid content increased significantly. A total of 76 aroma compounds belonging to ten chemical categories were identified across all treatments. Principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA) based on relative aroma compound contents effectively distinguished tea samples subjected to different shaking treatments. Further screening using variable importance in projection (VIP)>1, P<0.05, and odor activity value (OAV)>10 identified key aroma compounds, linalool, indole, nerolidol, and 11 other components as the key contributors to aroma quality differences among samples. These results provide a theoretical basis for process optimization and quality improvement of light-scented Tieguanyin single-leaf tea.