Apple is an aromatic fruit which has a high nutrient value (having antioxidant property, vitamin B, potassium, iodine and iron). Consuming of apple is useful for preventing kidney stone and gallstone. Drying is one of the most important unit operations in post harvesting technology of agriculture products. This process not only increases the shelf life of products, but also is of great importance as the first stage of producing a processed product in many cases. Due to the high production and existence of different apple varieties in Iran, producing apple tea as a byproduct obtained from dried apple particles is important for reducing its post harvest losses. In this research, cubic apple samples with dimensions of 4 mm and an initial moisture content of 84% (w.b.) were dried using three drying methods including fixed bed, semi-fluidized bed and fluidized bed at air temperatures of 50, 60 and 70 °C. Because of stickiness and agglomeration of apple particles, and hence their fluidization problem in fluidized bed method, a vibration system with amplitude of 3 mm and frequency of 80 Hz was used for the first 20 minutes of drying. Drying kinetic, color indices (hunter L a b), water absorption capacity and shrinkage percentage for three methods were studied and compared. Except for the fixed bed method at 60 °C, in none of the treatments the constant drying period was observed, and the entire drying process was occurred at falling drying rate period. For modeling the process 9 well known empirical and semi empirical models were used. Based on the results, two term model for all fluidized bed treatments and semi-fluidized bed ones at temperatures of 60 and 70 °C, logarithmic model for semi-fluidized bed at temperature of 50 °C, Noomhorn and Verma model for fixed bed method at temperatures 60 and 70 °C, and modified Handerson and Pabis model for fixed bed method at temperature of 50 °C described the moisture loss kinetics the best. The drying method and air temperature had significant effect on drying duration but their interaction effect was not significant. The fixed bed method at 50 °C and the fluidized bed method at 70 °C had the maximum (120 min) and the minimum (65 min) drying time, respectively. Drying method and its interaction with temperature showed significant influence on shrinkage percentage, but temperature effect was not significant. Contrarily, the drying method and its interaction with temperature were not significant on water absorption capacity of the dried product. Whereas, air temperature significantly affected this quality attribute. The minimum water absorption capacity belonged to temperature of 50 °C. In terms of the color indices, only the L index was changed significantly by the drying method. The samples dried under fluidized and semi-fluidized bed conditions at 70 °C and those dried by fixed and fluidized bed methods at 50°C had the minimum and maximum total color difference with respect to the fresh samples, respectively. In sensory evaluation tests performed on five drinks made of the dried samples, fluidized bed method at 70 °C and oven method at 105 °C obtained the first and second ranks in terms of taste index, respectively. From color aspect, the drinks made of the oven and fluidized bed dried samples achieved the first and second ranks, respectively.