Abstract:The effects of different enzyme deactivation methods on the quality of ′Fengdan′ peony flower tea and bud tea were investigated. Enzyme deactivation was performed with hot air， steam， and microwave， after which the functional components of ′Fengdan′ peony flower tea and bud tea were determined. The results showed that the functional component content of ′Fengdan′ peony flower tea treated with microwave was higher than that treated with the other two methods. ′Fengdan′ peony flower tea and bud tea had the highest vitamin C content of 19.32 mg/100 g and 12.52 mg/100 g， the highest soluble protein content of 27.683 mg/g and 16.792 mg/g， the highest reducing sugar content of 281.233 mg/g and 129.350 mg/g， and the highest tea polyphenol content of 117.777 mg/g and 32.220 mg/g， respectively. Principal component analysis was conducted based on the content of functional components， color changes before and after enzyme deactivation，and sensory evaluation results of ′Fengdan′ peony flower tea and bud tea. The comprehensive evaluation showed that the ′Fengdan′ peony flower tea with high power of microwave for 40 s and the ′Fengdan′ peony bud tea treated with hot air at 120 ℃ scored the highest. The finished products had smooth brewing forms，strong and pure aromas， and fresh flavors without unpleasant odor. Therefore， microwave and hot air were recommended as the ideal methods for enzyme deactivation in the production of high-quality flower tea and bud tea， respectively.