In order to develop new oolong tea products and improve product quality, the biochemical and volatile components of the flower-scented oolong tea before and after post-dry heat treatment were compared and analyzed. The results showed that after the post-dry heat treatment, the content of theasinensins A decreased significantly, whilst the contents of theaflavin-3'-gallate, theasinensins B and theasinensins C increased significantly. The content of dihydrolinalool, an important contributor to "floral fragrance", changed insignificantly before and after the post-dry heat treatment. 2-Pentyl-furan, (E)-2-(2-pentenyl)furan, 2-acetylpyrrole, the flavor components of "honey fragrance", increased significantly Principal component analysis based on 35 differential volatile components showed that the aroma type did not change after the post-dry heat treatment, but the aroma profile became clearer. High level of terpene alcohols and esters mainly contributed to the "floral fragrance". 2-Pentyl-furan (OAV>1) was an important contributor to the formation of "honey fragrance". Taken togethe, the oolong tea product after the ost-dry heat ptreatment had a mellow taste, a decrease in the intensity of floral aroma, and an increase in honey rhythm. Therefore, the post-dry heat treatment is conducive to the improvement of the quality of new oolong tea, which provides new ideas and new methods for subsequent product development.