1.54 %和0.58%。The effect of different fixing methods, drying temperature and duration on the content of chlorogenic acid and flavonoids in Eucommia green tea were measured using highperformance liquid chromatography and spectrophotometry respectively. The results show that chlorogenic acid and total flavonoid content decrease significantly after fixing. Microwave fixing was the best fixing mode, next came the dry fixing and steam fixing, and the largest decline of the activity contents was caused by blanching of boiling water. The optimum microwave fixing conditions were 800W and 1min. The single factor and quadratic general rotation design experiments suggested that roast temperature and duration affect the active ingredient obviously. After drying, the chlorogenic acid content decrease, and the total flavonoid content increase, but total flavonoid content decrease when the temperature exceeds 200℃. When the duration of drying was 9 minutes and the temperature was 130℃, the content of chlorogenic acid and the flavonoid reached maximum of 1.54% and 0.58% respectively. 