This study investigated the sensory traits and flavor chemical constituents and their contents of Zhejiang typical particle-shaped famous green teas including Juenong·Cuiming (from Shaoxing, Zhejiang, China), Pingshuirizhu (Shaoxing, Zhejiang, China), and Fenghuaquhao (Ningbo, Zhejiang, China). The differences in sensory characteristics and their key chemical contributors were analyzed. The results showed that there were obvious differences in appearance traits, including tightness, pekoe and color of different typical samples. The Juenong·Cuiming samples show fine and compact granules. The surface of Fenghuaquhao is covered with pekoe and its color is emerald green. For tea taste, Juenong·Cuiming has sweet and mellow taste, while the taste of Fenghuaquhao and Pingshuirizhu are mellow and thick. The gallic acid, catechin, epigallocatechin, epigallocatechin gallate, glutamic acid, arginine, methionine, theanine and γ-aminobutyric acid, etc. were identified as key differential compounds. For tea aroma, Fenghuaquhao is characterized by fresh aroma, while others have tender aroma and moderate toasty aroma. The volatile constituents with fresh and floral aroma such as dihydrolinalool, 1-octanol, and nerol, and volatiles with fruit and sweet aroma such as (E)-nerolidol, 1-nonanal, decanal, 3-nonen-2-one, and α-calacorene, and volatiles produced under high-temperature processing, such as β-ionone epoxide, dihydroactinidiolide, and tea pyrrole, were analyzed to be related with sensory aroma differences. In conclusion, there are obvious differences in appearance, taste, and aroma traits among particle-shaped green teas from different tea producing areas. The sensory differences of particle-shaped green teas were caused by diverse key chemical constituents and their contents, which were induced by tea cultivars, growing environment, and tea processing technology.