The effects of microwave fixation, steaming, blanching of fixing and stir fixation on the qualities of hawthorn leaves tea were investigated based on the contents of nutritional, functional components, sensory quality and aroma components. The results indicated that the shape, flavour, colour, and leaf bottom of hawthorn leaves tea by microwave heating were better,and the sensory evaluation scores was 92.9. The main biochemical compositions of protein, flavonoids, and water extract were 0.56%, 5.67%, and 28.57%. The main aroma compounds of hawthorn leaves tea were linalool, D-limonene, β-myrcene, (E)-4,8-dimethylnona-1,3,7-triene, n-valeraldehyde, and nonanal.