Hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD) of Indian gooseberry flake were carried out at various drying temperatures (65 and 75°C) and absolute pressures (7, 10 and 13 kPa) to monitor the drying kinetics and quality changes, in terms of color changes and antioxidant activity, of the product. The dried gooseberry flake was then soaked in hot water at 70, 80 and 90°C to prepare Indian gooseberry tea. In terms of the drying kinetics, the drying temperature had an effect on the moisture reduction rate of the samples in all cases. Vacuum drying, however, took shorter time to dry the product to the desired moisture content. Regarding the nutritional quality of the dried flake, it was found that the amount of ascorbic acid in the flake dried by vacuum drying was higher than those dried by hot air drying and LPSSD. However, LPSSD could retain flavonoid compounds better than did other drying techniques. On the other hand, total polyphenolic compounds and the total antioxidant activity of the dried flake were not significantly different among all cases. Regarding the release of antioxidants from the flake during tea preparation, no significant difference was observed between using the water temperature of 70, 80 and 90°C. Due to the more porous structure of LPSSD flake, however, higher compound degradation was noted. Nevertheless, it could still be concluded that drying the flake by LPSSD at 75°C and 7 kPa could best retain the active compounds, i.e., 62% of ascorbic acid, 91% of flavonoid compounds, 81% of total polyphenolic compounds and 83% of antioxidant activity; appropriate water temperature and time for tea preparation was 90°C and 5 minutes, respectively.