Fenghuang Dancong (FHDC) is an oolong tea known for its aroma. Due to the wide variety of FHDC varieties, it difficult to identify the main flavor types and key aroma compounds. In this study, the differences in aroma quality among three typical varieties of FHDC (Baiye (BY), Dawuye (DW) and Yashixiang (YS)) were analyzed using sensory review, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and relative odor activity value (rOAV). The results showed that all three FHDCs possessed sweet, floral and fruity aromas with different intensities. GC/MS and GC-O identified 26 volatile metabolites (including phenylacetaldehyde) and 6 aroma compounds (including indole) as key aroma compounds (rOAV ≥ 1), respectively. Among them, 3-methylnonane-2,4-dione, (Z)-3-hexenal and 3-octanone were the key aromatic differential metabolites with the highest aroma contribution in BY, DW and YS, respectively. This study revealed the differences in aroma quality and key compounds of the three typical varieties of FHDC.