Abstract: To study the effect of freeze-drying combined with microwave-drying on the quality of loquat flower tea,we adopt freeze-drying（VFD）, microwave drying（MVD） and freeze-drying combined with microwave-drying（VFMVD） to dry loquat flowers, and measured the rehydration ratio, total flavonoid content, total triterpene content,and sensory quality of loquat flower tea processed by different drying technologies. The results showed that both the rehydration ratio and the contents of total flavonoids and triterpenoids using VFMVD were higher than using MVD,and were lower than using VFD. However, the sensory evaluation score of the loquat flower tea processed by VFMVD was higher than those dried by VFD. The results suggest that VFMVD is an effective drying technology combining the advantages of MVD and VFD, and has a good application prospect in loquat flower drying.