Located in Jiaocheng District, Ningde City, in the northeastern part of Fujian Province, is the home of the historically renowned Tianshan Tea. Jiaocheng District, with its superior geographical and climatic conditions [6], diverse tea varieties [7], and advanced processing techniques [8], has a century-long history of producing Congou black tea. As a prominent variety of Tianshan Tea, the TSH produced here, renowned for its rich, lingering aroma and sweet, refreshing, and mellow taste, has gained significant market acclaim in recent years. The flavor quality of black tea directly determines its value. In recent years, with advancements in metabolomics detection techniques, the flavor profiles of an increasing number of Congou black tea products have been uncovered. [PERSON] et al. (2025) discovered a unique minty-like aroma in Rucheng Baimaocha black tea (RCBT) and identified four key odorants--methyl salicate, (E,Z)-2,6-nonadienal, methyl geranate, and (E)-2-nonenal--as significant contributors to this characteristic minty fragrance [9]. [PERSON] et al. (2024) identified and quantified 61 volatile compounds in southern Shaanxi congou black tea from different altitudes. They found 1-pentanol and cyclohexanone as key aroma markers for mid-altitude tea (400-800 m), and sotolone and furfuryl for high-altitude tea (800-1000 m) [10]. [PERSON] et al. (2024) identified characteristic volatile compound markers in Gongou black tea from Sichuan, Zhejiang, Jiangxi, and Fujian. They found distinct flavors among teas from different regions, with unique metabolites enriched in eight metabolic pathways, indicating regional variations in volatile compounds [11]. [PERSON] et al. (2024) found that Yunnan Congou black tea from ancient trees (over 1000 years old) exhibits superior quality. They identified 84 marker metabolites, linking trans-4-O-p-coumaroylquinic acid and quercetin 3-O-rutinoside to the tea's taste profile [12]. International black teas exhibit distinct flavor profiles compared to Chinese varieties. [PERSON] et al. (2016) found Sri Lankan teas have 58 aroma compounds, with esters (49.8%) and alcohols (26.2%) dominant and methyl salicate as a characteristic marker [13]. [PERSON] et al. (2022) analyzed 112 black teas and found Indian Assam teas rich in alcohols (34.96%) with malty notes from linalool and hexanoic acid, while Sri Lankan teas have floral/wintergreen aromas from 1-methyl-naphthalene and \(\beta\)-ionone [14]. Chinese black teas like TSH feature phenylethyl alcohol and these regional differences help study TSH's grade-related flavor metabolites. Additionally, the following four studies provide representative analyses of the flavor profiles of Congou black tea products: [PERSON] et al. [15] found significant differences in nine taste attributes among six Congou black teas (Ninghong, Chuanhong, Xinyang, Huhong, Dianhong, and Yinghong Congou black tea), with sweetness being dominant. They identified 135 differential metabolites, clustering into two groups, and clarified key quality components and their associations. [PERSON] et al. [16] identified 20 important aroma compounds (OAVs \(\geq\) 1) and 8 key aroma compounds (OAVs \(\geq\) 10) in Keemun black tea (KBT). They found that water with a deuterium concentration of 40 ppm enhanced aroma release, while other concentrations inhibited it. [PERSON] et al. [17] demonstrated that the aroma of Jiangxi Congou black tea is characterized by 11 descriptors with interactions, such as negative correlations between floral, fruity, and green, and roasted aroma influences the olfactory perception of off-odor and smoke. They identified 74 volatile compounds, including 29 key components that significantly impact six aroma attributes. [PERSON] et al. [18] analyzed various types of Hehong tea using multiple techniques, identifying 42 volatile compounds. They clarified compositional differences, aroma sub-attribute characteristics, and their associations, and screened 18 key compounds for differentiation.