The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa’s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocyanin content of Rhodomyrtus tomemtosa’powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the color was better, the comprehensive sensory index value was higher than that of vacuum freeze-dried product. The color of Rhodomyrtus tomemtosa’s powder was significantly correlated with its anthocyanin content and color difference a* value. Results suggested that the taste of the Rhodomyrtus tomemtosa’s powder was significantly correlated with its total sugar content, reducing sugar, and total acid content. There was a significant correlation between the texture of the powder and its physical properties such as flowability and solubility. In summary,the vacuum freeze-dried produces high quality Rhodomyrtus tomemtosa’s powder, while the spray drying makes Rhodomyrtus tomemtosa’s powder with better comprehensive sensory index and suitable for industrial production.