The effects of processing parameters on the content of polyphenols in sorghum during processing were studied. The results showed that the optimum process parameter optimized by orthogonal experiment were: ratio of material to liquid was 1∶10, soaking temperature was 10 ℃ for 4 h, steaming time was 45 min, drying temperature was 100 ℃ for 1 h, baking temperature was 185 ℃ for 35 min.The sorghum tea produced under these conditions looks golden, with baking coke cream aroma, contains polyphenol substances as much as possible with strong antioxidant activity.