Mineral elements affect tea nutritional and flavor quality, but systematic research on their dissolution behavior and links to volatile and taste profiles in Dahongpao tea is lacking, as is evidence regarding contribution to mineral intake for different populations. In this study, nine Dahongpao teas were brewed five times. Eleven elements were measured by inductively coupled plasma mass spectrometry (ICP-MS) with first-order kinetic fitting; volatile profiles were analyzed by electronic nose and taste attributes by electronic tongue; the contribution of tea infusions to dietary reference intakes was estimated from Chinese Dietary Reference Intakes (2023). The results showed that electronic nose analysis revealed distinct variation in volatile compound classes among the nine samples, with broad range and sulfur–organic compounds showing the highest response intensities. Electronic tongue analysis showed clear differences in taste profiles, particularly in astringency, umami, and sweetness, across the nine samples. Regarding dissolution behavior, Mg had the highest dissolution rate (67.24–70.94%), while Fe, Ca, K, and Zn were below 10%; dissolution followed first-order kinetics and total dissolved amounts correlated with total contents except for Fe. Network analysis integrating element data with volatile and taste profiles demonstrated that Mg and Mo contents were positively correlated with multiple volatile classes (e.g., sulfur–organic, broad range), while Ca, Mg, and Fe dissolution rates significantly correlated with richness and aftertaste-A, and Mo inversely correlated with sourness and saltiness. Contribution assessment showed that only Ca, K, Mg, and Se could be marginally supplemented, but the tea amounts needed far exceeded typical intake. In summary, element dissolution in Dahongpao tea is co-regulated by brew count and total content, with complex element–flavor interactions. Tea is not a primary mineral source; consumption should be individualized by age and physiological status.