Scented tea has been demonstrated to possess favourable pharmacological properties and exert a range of beneficial effects on human health. Longan flowers (Dimocarpus longan) are rich in nutrients and have a strong aroma; however, to date, no studies have reported the production of scented tea from longan flowers. The present study sought to investigate the impact of varying fixation and drying methods on the nutritional and antioxidant components of longan flowers. The findings indicated that, with the exception of free amino acids, the contents of other components in longan flowers were not affected by the different drying methods. Longan flowers subjected to steam fixation had higher average content of polyphenols and flavonoids, resulting in higher antioxidant and reducing power capacity. Therefore, this study examined the quality of longan scented tea prepared using different fixation and drying methods, promoted further processing of longan scented tea, and provided a reference to comprehensively utilize longan scented tea for benefiting human health.