Objective: To improve the quality standard of Lancong Cha. Method: Canarii Fructus

Perillae Folium and Zingiberis Rhizoma Recens in the recipe were identified by TLC. The contents of rosmarinci acid and gallic acid were determined by HPLC. Result: The TLC spots were clearly and separated well

and the negative control did not impose any disturbance. Rosmarinci acid had good linearity in a range of 0.098-4.912 μg(r=0.999 9). The average recovery was 100.24%

and RSD was 2.9%. Gallic acid had good linearity in a range of 0.100 2-1.503 0μg (r=0.999 97). The average recovery was 99.02%

and RSD was 1.8%. Conclusion: The method was specific

sensitive and repeatable

can be used to control the quality of Lancong Tea better.