The dynamic variation patterns of volatile components during the processing of sea buckthorn leaf green tea were investigated using gas chromatography-electronic nose (GC-E-Nose) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with partial least squares discrimination analysis (PLS-DA) and orthogonal PLS-DA (OPLS-DA). Qualitative and relative quantitative analyses of volatile substances were performed across six processing stages of sea buckthorn leaves. These were fresh leaves (XY), steam fixation (ZQ), rolling (RN), pan-firing (CQ), aroma enhancement (ZX), and finished tea (CP). The results showed that there were significant differences in the tea aroma profiles among the different processing stages. A total of 70 volatile components were identified in six samples. These covered eight major categories, including alcohols and aldehydes, of which aldehydes, alcohols, and olefins were the dominant core categories. During processing, the volatile components showed strong stage-specific evolution. The relative contents of the aldehydes continuously increased from 28.24% in fresh leaves to 58.64% in the finished tea and became the most abundant category. In contrast, alcohols and esters decreased sharply throughout the entire process and olefins increased to five times that of fresh leaves at the rolling stage. The aroma profile showed a characteristic trend of "green leaf aroma fading, floral and fruity aromas enriching", with the finished tea having a composite aroma dominated by floral (37.09%) and fruity (23.48%) notes. The OPLS-DA model based on HS-SPME-GC-MS (R²X=0.945, R²Y=0.982, Q²=0.960) identified 22 key volatile compounds, of which nonanal content was the highest. The different processing procedures led to the formation of specific dominant components: Steam fixation facilitated the accumulation of (Z)-2-hexen-1-ol, whereas rolling promoted the release of terpinolene. This study revealed that enzymatic reactions occurred prior to steam fixation. These enriched the aroma components in subsequent processing, which then regulated aroma formation via mechanisms such as thermal degradation and cell disruption. These results reveal the complex dynamic changes in volatile compounds and provide a theoretical basis for sea buckthorn leaf green tea process optimization and quality improvement.