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Spreading serves as a pivotal process in the flavor development of green tea. In this study, the effects of spreading under five light irradiation on the volatile and non-volatile metabolites of green tea were comprehensively investigated using intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses. The incorporation of yellow light irradiation into spreading process significantly improved the overall quality of green tea. A total of 71 volatile and 112 non-volatile metabolites were identified by GC–MS/MS and UHPLC-Q-Exactive/MS, respectively. Among them, 20 key odorants with OAVs exceeding 1 were screened out. Moreover, phenylethyl alcohol, β -damascenone, β -ionone, (E, Z)-2,6-nonadienal, linalool, and phenylacetaldehyde with higher OAVs were pivotal contributors to the aroma quality under different light irradiation. Additionally, 13 non-volatile metabolites with VIP > 1.2 were recognized as key differential metabolites under different light irradiation. The results provide technical support and theoretical guidance for enhancing the processing technology of green tea. [Display omitted] • Yellow-light irradiation spreading significantly enhanced the flavor of green tea. • Metabolomics analysis identified 71 volatile and 112 non-volatile metabolites. • Twenty volatile compounds with OAVs ≥1 significantly contributed to aroma quality. • Thirteen non-volatile metabolites with VIP > 1.2 were deemed as key metabolites. [ABSTRACT FROM AUTHOR]