Abstract: Background and Objective: Faced with the insufficient resources and high cost of French and American oak, new and innovative aging methods for brandy aging should be explored. The effect of the aging of Quercus mongolica (Chinese oak) on jujube brandy was determined. Aging parameters were optimized to provide a new aging method with Chinese oak. Methodology: Degree of toasting, concentration and aging time of Chinese oak was tested by evaluating color, acids, esters, phenols and sensory characteristics by significance difference analysis and the aging effect of Chinese oak was evaluated by flavor compounds analysis. Data were analyzed by SPSS. Results: Esters and phenols (gallic and benzoic acids) were advantageous and superior to other parameters in Chinese oak aging and changed from 0.178 g L–1 and 13.4 mg L–1 to 0.487 g L–1 and 132.2 mg L–1, respectively. Phenols (peak values of 169.824 mg L–1) of jujube brandy increased with increasing degree of toasting of Chinese oak. Heavy toasting of with Chinese oak is not suitable for the esterification of jujube brandy. Esters and phenols increased first and then peaked at 15 g L–1 Chinese oak after 45 days. Under optimal conditions, 62 kinds of aroma components were detected in jujube brandy aged with Chinese oak (91.022 mg L–1), which included 34 esters (80.209 mg L–1). A total of 23 aroma compounds were added to the brandy after aging with Chinese oak. Chinese oak remarkably contributed in improving the aroma composition of jujube brandy. Conclusion: Optimized aging conditions of Chinese oak for jujube brandy were 15 g L–1 of medium-toasted oak aged for at least 45 days.