Abstract:HPLC method was used for simultaneously determining four flavone components， rutin， kaempferol-3-O-rutinoside， quercetin and kaempferol in buckwheat tea from different sources，and the differences of con－ tent were compared. The separation was performed on a column PLATISIL ODS（250 mm×4.6 mm，5 μm）， and the mobile phase was methanol -0.1 % phosphoric acid aqueous with gradient elution. The flow rate was 1.0 mL/min. The detection wavelength was set at 355 nm and column temperature was at 30 ℃. The results showed that the content of four flavonoids was very variable in buckwheat tea from different sources. The content of rutin and kaempferol-3-O-rutinoside in buckwheat tea made of fruit was much higher than that made of cor－ tex and the whole plant， but the content of quercetin and kaempferol in the former was much lower than that in the latter. It suggest that buckwheat tea made of fruit containing more flavonoid glycoside is more suitable for making hot drink considering the health care function.