Abstract: To explore effects of different processing techniques on Fritillaria taipaiensis flowers quality, Fritillaria taipaiensis flowers were processed using green tea processing and black tea processing．Quality indicators such as contents of sipeimine, peimine, peiminine, extracts, water-soluble polysaccharides, total flavonoids, and free amino acids were determined, followed by a comprehensive evaluation．Results showed that different processing techniques significantly affect Fritillaria taipaiensis flowers quality．Under green tea processing technique, contents of sipeimine, peimine, peiminine, and total flavonoids were higher．Under black tea processing technique, contents of extracts, water-soluble polysaccharides, and free amino acids were higher．Black tea processing technique is suitable for medicinal development, while green tea processing technique is more appropriate as a processing option for health drinks or high-nutrition functional products．A scientific basis for rational processing of Fritillaria taipaiensis flowers was provided．