The　quality　of　green　tea　was　investigated　by　comparing　four　drying　processes　including　hot-air　drying,　vacuum　drying,　microwave　drying,　and　microwave　vacuum　drying.　Results　indicated　that　using　microwave　drying　not　only　retained　more　nutrients　but　also　produced　green　teas　with　less　astringent　taste　with　the　lowest　phenol-ammonia　ratio　among　four　different　drying　methods.　The　structure　of　tea　cells　was　uniform　and　better　maintained　by　microwave　drying　with/without　vacuum.　The　highest　score　of　sensory　evaluation　was　obtained　for　the　green　tea　by　microwave　vacuum　drying.　The　tea　quality　can　be　assured　by　using　microwave　vacuum　drying,　which　is　a　potential　technology　for　green　tea　production.