The three Fu brick tea (FBT) samples were made respectively with the raw materials produced from Shanxi, Hunan and Zhejiang province with the same standard in the same season in accordance to Hunan FBT processing technology. Simultaneous distillation extraction (SDE) technique combined with gas chromatography–mass spectrometry (GC–MS) identification method were applied to analyze the aroma components of FBT, and the sensory quality of three FBT samples were evaluated as well. The results showed that 47, 56 and 51 kinds of aroma components were identified in the FBT samples made with the raw dark tea materials from Shanxi, Hunan and Zhejiang respectively, which most of the aroma components were alcohols, aldehydes and ketones. The content of roast incense heterocyclic compounds, such as 2–pentyl–furan and tetramethyl–pyrazine, was the highest (0.71%) in the FBT sample made with raw dark tea from Shanxi; the contents of unsaturated terpene alcohols and olefine aldehyde compounds were 30.69% and 13.98% respectively in the FBT sample made with raw dark tea from Hunan; and the content of the aromatic ketone and terpene ketone aroma with flowers in the FBT made with raw dark tea from Zhejiang was 23.45%. Sensory evaluation results showed that the aroma of the 3 tea samples was pure, which the high fire aroma was from the FBT sample made with raw dark tea from Shanxi, arohid flavor was from the FBT sample made with raw dark tea from Hunan and slightly grass odour was from the FBT sample made with raw dark tea from Zhejiang. The soup of all samples had a basic alcohol flavor and orange.