This study utilized non-targeted metabolomics and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques, combined with relative odor activity value (ROAV) and Spearman correlation analysis, to investigate how different beauty tea bases affect the sensory quality of new-style tea beverages. The results show that milk tea made from ‘Huangguanyin’, ‘Jinmudan’ and ‘Qingxindamao’ received higher overall scores, while fruit tea made from ‘Ruanzhi Oolong’ and ‘Qingxindamao’ performed better in quality, and ‘Jinmudan’ also demonstrated certain suitability for fruit tea. Metabolomics analysis identified 50 differential non-volatile metabolites and 98 differential volatile components. Correlation analysis reveals that tea saponin A1 was significantly negatively correlated with the taste, mouthfeel, and overall score of milk tea. Geraniol and trans-β-bourbonene were significantly positively correlated with the aroma and overall score of both milk and fruit tea. α-Cubebene was negatively correlated with milk tea aroma, fruit tea aroma, and fruit tea overall score. Relative odor activity value analysis indicates that geraniol had a high potential contribution to aroma across multiple cultivars, and ‘Ruanzhi Oolong’ had the highest number of ROAV≥1 components, giving it rich aroma characteristics. In summary, the suitability of beauty tea for new-style tea beverages is mainly regulated by the synergistic effects of floral and fruity volatile compounds, herbal aroma volatiles, and bitter non-volatile components. This study provided a theoretical reference for the selection of beauty tea bases and the targeted development of differentiated products.