Abstract: In the present study, the effects of seven different drying methods（oven drying twice, roller roasting,double-pan roasting, roller + oven, double-pan + oven, oven + roller, oven + double-pan） on the active substances contents, antioxidant activities and sensory evaluation of mulberry leaves green tea were investigated,aiming to provide a basis for screening the optimal drying process. The active substances contents and antioxidant activities of mulberry leaves green tea were analyzed by spectrophotometric method using total polyphenols,polysaccharides and γ-aminobutyric acid（GABA） contents, DPPH free radical scavenging ability, reducing power and sensory score were as evaluation indicators. Moreover, fuzzy comprehensive evaluation was also employed to evaluate the quality of mulberry leaves green tea samples in seven different groups. The results showed that there were significant differences in total polyphenols, polysaccharides, GABA contents, DPPH free radical scavenging capacity, reducing power and sensory evaluation of mulberry leaves green tea after different drying methods treatments, and these substances contents showed significant correlations with their antioxidant capacities.The comprehensive evaluation scores through different drying methods form high to low was determined as follows:oven + roller, double-pan + oven, roller + oven, oven + double-pan, roller roasting, double-pan roasting, oven drying twice. Finally, oven + roller and double-pan + oven could be considered as the suitable processing methods for mulberry leaves green tea.