Abstract: White tea flower was processed by different microwave fixing times，the results of sensory evaluation and main biochemical composition analysis showed that microwave fixing time had significant impact on sensory quality（ P<0.01），had a very significant impact on water extracts，tea polyphenols，amino acids，soluble sugars flavonoids content and DPPH free radical scavenging capacity and total antioxidant capacity（ P<0.01），had a significant impact on hydroxyl free radicals scavenging capacity（ P<0.05）. White tea flower’s sensory quality was the best by microwave fixing for 180 s，the shape was yellow-green and tight，the soup was green and yellow bright， the aroma was cooked incense，the taste was cooked slightly sweet，the flower bottom was yellow-green leveling. The contents of white tea flower were higher by microwave fixing for 150-180 s and the soluble sugars and flavonoids were relatively higher without microwave treatment，the antioxidant capacity was relatively higher by microwave fixing for 180-240 s，and the highest was 180 s. Therefore，microwave fixing for 180 s was more conducive to the formation of white tea flower’s quality.