Smoked　Lapsang　Souchong　tea　(SLST)　is　a　distinctive　black　tea　known　for　its　smokey,　fruity,　and　pine　flavor.　This　study　analyzed　the　aroma　dynamic　changes　during　the　whole　manufacturing　process　of　SLST　utilizing　E-nose,　HSSPME-GC-MS,　and　HS-SPME-GC-O-MS.　Fresh　tea　leaves　primarily　contain　green　and　floral　volatiles,　such　as　(E)2-hexenal　(OAV　33.41)　and　linalool　(OAV　313.88).　Withering　and　drying　processes　introduce　pinewood　smokederived　phenolic　and　terpenoid　compounds,　such　as　guaiacols　(OAV　77.05)　and　alpha-terpineol　(OAV　1.08),　crucial　for　the　tea＇s　smoky　and　woody　aroma.　The　study　further　highlights　glycoside　hydrolysis　and　lipid　oxidation　pathways　in　generating　key　tea-derived　volatiles　during　fermentation,　contributing　to　the　fruity　and　floral　notes　in　SLST.　Pinewood　smoke　was　identified　as　a　major　source　of　smoky　volatiles,　with　longifolene　and　alpha-terpineol　being　unique　to　pinewood.　These　findings　elucidate　the　formation　pathways　of　the　key　volatile　compounds　and　the　impact　of　traditional　processing　on　SLST＇s　aroma　profile.