Abstract:This study focused on Ginkgo leaf tea as the research subject，establishing methods to determine the content of total flavonoids，total terpenoid lactones，and total phenolic acids in the tea. Moreover，this study also compared the in vitro antioxidant and anti-inflammatory activities of its boiling water extracts. The total flavonoid content in Ginkgo leaf tea was measured using ultraviolet-visible spectrophotometry，while the total terpenoid lactones and total phenolic acids were determined by high-performance liquid chromatography （HPLC）.The antioxidant activity of the boiling water extract of Ginkgo leaf tea was evaluated by the free radical scavenging method. Additionally，the anti-inflammatory effect of the extract was assessed by analyzing its inhibitory ability on the release of nitric oxide，an inflammatory mediator，from lipopolysaccharide（LPS） induced cells.The results indicated that the contents of total flavonoids and total terpene lactones in the Ginkgo leaf tea were the highest，reaching （37.583±0.003） mg/g and （52.153±0.061） mg/g，respectively，whereas the content of total phenolic acid was（24.831±0.004） mg/g. This method for content determination was simple and feasible，yielding accurate results. Biological activity analysis revealed that the boiling water extract of Ginkgo leaf tea exerted antioxidant capacity and anti-inflammatory activity.