Abstract:Four types of fungi， Pleurotus geesteranus， Lentinula edodes， Hericium coralloides， and Ganoderma lucidum were used in this study to ferment Ziziphus jujuba leaves.By measuring the growth rate of their hyphae and quantitating the levels of flavonoids，triterpene，polysaccharides，and other bioactive substances in the fungi and fermented teas，we found that Ganoderma lucidum are the best among the edible fungi for fermenting Ziziphus jujuba leaves.After conducting single-factor tests and orthogonal experiments on the tea fermentation processes for Ziziphus jujuba leaves using Ganoderma lucidum，we found that the optimum preparation concentration resulting in the highest flavonoid content in the fermented tea from Ziziphus jujuba leaves were as follows：5 g of Ziziphus jujuba leaves，2 g of pelted wheat，and a fungal inoculation volume of 5 mL.The mixture was fermented at 28 ℃for 3 days and the flavonoid content was observed to be 3.50 mg/g.The preparation conditions that results in the highest triterpene content were as follows：5 g of Ziziphus jujuba leaves，2 g of Job's tears，and an inoculation volume of 15 mL.The mixture was fermented at 28 ℃ for 9 days and the highest triterpene content observed was 16.90 mg/g.The preparation conditions that resulted in the highest polysaccharide content were as follows：5 g of Ziziphus jujuba leaves，2 g of Job's tears，and an inoculation volume of 10 mL.The mixture was fermented at 28 ℃for 9 days and the polysaccharide content thus obtained was 172.99 mg/g.