In order to explore the impacts of different fertilization treatments on the volatile components of fresh leaves of Huangjin tea No.1 and the sensory characteristics of the green tea made from Huangjin tea, as well as to optimize the fertilization treatment plan, Huangjin tea was treated with 7 fertilization schemes, such as applying 5% general organic fertilizer, applying 10% special organic fertilizer, applying Song'er fertilizer, applying Songda biological organic fertilizer and applying 40% compound fertilizer, and with different fertilization amounts. No fertilizer was applied in the control. Headspace solid-phase microextraction(HS-SPME) and comprehensive two-dimensional gas chromatography- quadrupole-time-of-flight-mass spectrometry(GC×GC-QTOF-MS) were adopted to detect the volatile components in the fresh leaves of Huangjin tea No.1 under different fertilization treatments. Meanwhile, sensory evaluation and analysis of the main biochemical components were conducted on the green tea made from these fresh leaves. The results showed that a total of 164 volatile components were detected in the fresh leaves of Huangjin tea, mainly including alcohols (accounting for 20.99%-37.20%), aldehydes(29.67%-39.81%) and hydrocarbons(15.69%-25.04%). The types and amounts of fertilizers applied affected the accumulation of volatile components. Compared with the 5% general organic fertilizer, the 10% special organic fertilizer was more conducive to the accumulation of volatile components in fresh leaves. Among the treatments with 10% special organic fertilizer, the fertilization amount of 6 000 kg/hm2 was more beneficial to the accumulation of hydrocarbon compounds and alcohol compounds compared with 3 000 kg/hm2. Sensory evaluation and main biochemical components detection conducted on the prepared green tea showed the biochemical components of the green tea made from the fresh leaves with fertilization treatments had changed. Among them, the decrease in the phenol-ammonia ratio was conducive to the formation of the mellow and fresh quality of Huangjin tea. The types and amounts of fertilizers applied would affect the accumulation of volatile components in fresh leaves and the flavor of the finished tea. The combination of 6 000 kg/hm2 of 10% special organic fertilizer and 600 kg/hm2 of 40% compound fertilizer had the best effect.