To investigate the effects of different roasting temperatures on black tea quality during processing, this study used fresh leaves from a local population variety as raw material. By combining high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), and sensory evaluation, the study systematically analyzed the quality and sensory characteristics of black tea produced under different roasting processes. The effects of roasting at 200, 230, 260 ℃ on physicochemical properties and sensory quality were compared. It was found that black tea roastedg at 230 ℃ had a higher content of free amino acids and a moderate content of tea polyphenols. It also exhibited a well-balanced and abundant composition of volatile compounds, a pure aroma, and the highest sensory evaluation score, indicating the best overall quality. This study provides theoretical support and practical reference for improving black tea quality and optimizing processing techniques.