Flower teas are widely consumed across the world because of their beneficial health effects. The antioxidant activities of methanol extracts from ten common flower teas in China were evaluated using four antioxidant assays. The total phenolic (TPCs) and total flavonoid contents (TFCs) were also investigated. Most of these flower teas exhibited potent antioxidant effects, of which rosae rugosae flos exerted the strongest antioxidant effects in four assays. Rosae rugosae flos also exerted the highest TPC, while fragrans showed the highest TFC. Correction analysis indicated that phenolics play a key role in the antioxidant effect of flower teas, while flavonoids were poorly correlated with antioxidant activity. The results supported the consumption of flower teas as functional foods and their application as sources of natural antioxidants in the food industry.