Sensory evaluation and headspace solid phase microextraction combined with gas chromatography -mass spectrometry were used to identify and analyze the aroma components of four gardenia green teas and four gardenia black teas from Yichang City. The results showed that the tea and floral aromas of the eight gardenia tea samples blended well, with overall good quality. A total of 40 aroma components were detected, with β-linalool, cis-β-ocimene, cis-3 -hexenol angelate and methyl benzoate having the highest relative contents. Although the aroma components were highly similar across the samples, their relative contents varied. Esters had the highest types and relative contents. The results of PCA and OPLS-DA indicated that the aroma of gardenia green teas shared some similarities, while the aroma of gardenia red sample 3 had distinct characteristics compared to the rest black teas. A total of 24 aroma compounds were identified as the key aroma components of gardenia tea.