The premium green teas are normally characterized by their superior quality and desirable aromas, of which their chemical profiles are similar but also distinctive. Four kinds of famous green teas, including Dongting Biluochun Tea, Xihu Longjing Tea, Xinyang Maojian Tea, and Huangshan Maofeng Tea, were studied in terms of the formation mechanisms of their aromas, their physical and chemical properties, as well as their sensory properties. Some factors, including the tea varieties, growth environment, processing technology and storage conditions, have been found to have significant impact on the tea quality, which will be the research focus of the flavor chemistry of green teas in the future.