A processing method of scented tea is provided. Fresh flowers are adopted as raw materials. The method includes a step of sorting, a step of cleaning, a step of spreading, a step of airing, a step of fixing, namely a step of setting the temperature of a famous-tea stir-frying machine to 300 +/-10 DEG C, heating to the set temperature, coating a pan with a proper amount of tea oil, wiping, adding 250-300 g of the fresh flowers, evenly spreading the flowers on the bottom of the pan and stir-frying continuously, a step of reducing the height of a stir-frying plate when the flowers are withered and shriveled and stir-frying until the flowers are soft, granular and slightly yellow, a step of gradually increasing pressure onto the flowers to make appearances of the granular flowers flat and smooth and taking the flowers out of the pan, a step of sieving the flowers with set forms through a sieve having a size of 80 meshes, spreading the sieved flowers into a roasting tray in a level manner, putting into an air blast drying machine the temperature of which is set to be 200 +/-10 DEG C, roasting for 5-10 min, and taking the flowers out when the water content is less than 8.0%, a step of sorting, and a step of packaging and putting into storage. The method is advantageous in that easy storage and carrying of the fresh flowers are achieved, green and astringency taste when the fresh flowers are ate when the fresh flowers are fresh is removed, and reasonable and effective development and utilization of dendrobium huoshanense flowers are achieved.