Objective: To explore the best fixation method of purple bud green tea. Methods: Using two or three leaves and a bud of self-selected purple bud strain 9803 as raw materials, fresh leaves were treated by microwave, pan-frying, steam and hot air to prepare green tea, and the representative green tea samples were selected for sensory evaluation and quality analysis of taste and aroma. Results: Among the four methods of fixation, the comprehensive score of sensory evaluation of microwave green tea was the highest (89.65), and the main physical and chemical components of microwave green tea, water extract, tea polyphenols, anthocyanins, amino acids, and caffeine remained significantly higher than the other three green tea(P<0.05); the phenol ammonia ratio, ratio of ester catechin to total catechin were the lowest, and were 12.18 and 0.72, respectively. Conclusion: The quality of purple bud green tea prepared by microwave method was the best among the four methods.