To investigate the differential effects of unfermented tea (green tea), semi-fermented tea (Tieguanyin), fully fermented tea (black tea), and spices on the quality of savory chicken, sensory evaluation, electronic tongue, electronic nose, gas chromatography-mass spectrometry (GC-MS), taste-active amino acid, and free fatty acid analyses were conducted. The sensory evaluation and electronic tongue results indicated that the addition of both tea and spices significantly enhanced the flavor quality of savory chicken. An electronic nose analysis revealed that W1W (sulfur compounds and terpenes) and W5S (nitrogen oxides) had the greatest influence in the spice group, followed by black tea, Tieguanyin, and green tea groups. A GC-MS analysis revealed that the main flavor compounds in the spice group were hydrocarbons, including anethole, trans-cinnamaldehyde, (+)-limonene, allyl methyl ether, and α-pinene, consistent with the electronic nose results. Compared with those of other tea groups, the black tea group possessed a greater variety and higher contents of alcohols, aldehydes, acids, ketones, and other compounds, reaching 186.5, 600.13, 145.5, 129.79, and 193.39 ng•g-1, respectively. In terms of taste-active amino acids and free fatty acids, the total amino acid and total fatty acid contents were highest in the black tea group at 25.10 g/100 g and 5 293.55 mg/100 g, respectively. The spice group contained a total free amino acid content of 24.23 g/100 g but the lowest total fatty acid content (902.68 mg/100 g), and the green tea and Tieguanyin groups showed the lowest total free amino acid contents. In conclusion, the addition of tea and spices increased the contents of taste-active compounds and enriched the volatile flavor compounds, thereby enhancing the quality of savory chicken. Among the treatments, the black tea group demonstrated the greatest effect, followed by the spice group, thus providing a theoretical basis for the flavor optimization and quality regulation of savory chicken.