Abstract: In order to explore the effects of different drying methods on the volatile components of flower tea of Camellia sinensis. The volatile components of tea flowers processed by four different drying methods, including stir-frying drying (SFD), hot air drying (HAD), microwave drying (MD) and vacuum drying (VD), were comprehensively analyzed by sensory evaluation, electronic nose and HS-SPME-GC-MS. The results showed that there were significant differences in the effects of different drying methods on volatile components of tea flowers, with sweet aroma of SFD, grassy aroma of HAD, honey aroma of MD and fruity aroma of VD. The results of electronic nose showed that the aroma of HAD and SFD flower tea was similar. A total of 113 aroma components were detected by HS-SPME-GC-MS, including 25 aldehydes, 44 alcohols, 22 ketones, 9 esters, 10 hydrocarbons and 3 other compounds. The total volatile components were HAD ＞ MD ＞ VD ＞ SFD. Through PLS-DA and difference significance analysis, 22 important significant markers for the difference of volatile components of flower tea dried by different drying methods were screened out, and 15 key substances were screened out in combination with odor activity value (OAV ＞ 1), including α-phenylethanol, hexanal, acetophenone, linalool, heptanal, 2-methylbutanal, 1-penten-3-one, (E)-2-octenal,furfural, (Z)-linalool oxide (furanoid), 1-nonanol, nonanal, (Z)-linalool oxide (pyranoid ), geraniol, α-ionone. In addition, the flower tea processed by the four drying methods contained α-ionone, 2-methylbutanal, (E,E)-2,4-decadienal and 1-octen-3-ol, and the OAV was greater than 10. These aroma substances are the key volatile components of tea flower tea. The volatile components of flower tea processed by different drying methods were similar in species, but significantly different in content. In terms of the total amount of volatile components, HAD is beneficial to the production and accumulation of volatile components in flower tea of Camellia sinensis.