In order to explore the effect of shaping methods on the sensory quality of Keemun black tea-Jinzhen, fresh shoots of “Wancha 4” tea variety were used as raw material. The same manufacturing stages of withering, rolling and fermentation were adopted. Then, Keemun black tea-Jinzhen samples were produced by four different shaping modes. Sensory evaluation, ultra-high performance liquid chromatography-quadrupole-exactive-mass spectrometry and headspace-solid phase microextraction-gas chromatography-mass spectrometry were used to analyze the differences of key taste and aroma compounds. Four shaping modes were twice mechanical shaping after a first-drying (mode 1), single mechanical shaping after a first-drying (mode 2), single mechanical shaping with an additional manual shaping after a first-drying (mode 3), and twice mechanical shaping without a first-drying (mode 4). The results of sensory evaluation showed that the shaping mode affected the appearance, taste and aroma of Keemun black tea-Jinzhen. The scores of sensory evaluation in high to low order for shaping mode were mode 3, mode 2, mode 4 and mode 1. Sample prepared by mode 4 had a straighter and better appearance than others. Mode 3 enhanced tea samples with a more trichome character. Manual shaping could improve the shape quality of tea. The moisture content of fermented leaves decreased after first-drying, which was not conducive to the shaping of tea strips, but was conducive to the aroma and taste quality. Keemun black tea-Jinzhen made by mode 3 obtained a stronger sweet floral fragrance and the taste was mellow and fresh, and the comprehensive score was the highest. The samples of mode 4 had stronger sweet floral aroma, but lower mellow and thick taste than those of mode 3. The sample of mode 2 had a lower appearance score, but had strong sweet floral and mellow taste. The analysis of taste components showed that mode 3 could better retained the content of catechin, thearubigins, free amino acids, soluble sugar and theaflavin-3,3′-digallate in the sample. Mode 2 retained a higher content of theaflavins, but the content of 3-O-galloylquinic acid was also higher, which increased the astringent taste of tea infusion. However, the higher quinic acid content in mode 1 and mode 4 samples was not conducive to the taste quality of the tea infusion. The results of volatile compounds analysis showed that geraniol, benzyl alcohol, phenylethanol, linalool, methyl salicylate, and 2-hexenal were important compounds affecting the aroma quality of Keemun black tea-Jinzhen with different shaping methods. The ratio of odor activity values of volatiles with a flowery and fruity character and volatiles with other odors (such as fat, green, etc.) was highest in mode 3 sample, with best aroma quality. The results of this study elucidated the effect of four shaping methods on the flavor quality of Keemun black tea-Jinzhen, which could provide theoretical basis and technical reference for the improvement of the process of Keemun black tea-Jinzhen.