In this study Sorghum bicolor L. Moench, sorghum teas were prepared by different milling types of no milling (0%), minimum milling (5%), and milling (20%), and pan-firing times of 1～10 minutes and its quality characteristics were investigated. According to milling types of sorghum, total polyphenol, flavonoid, tannin contents and antioxidant activity in ethanol extracts of sorghum and processed sorghum teas were highest at no milling sorghum and its tea and followed minimum milling, and milling in order. Crude nitrogen contents highest in milling sorghum and its tea, regardless of pan-firing time. Total polyphenol, flavonoid, tannin contents and antioxidant activity by pan-firing time of sorghum teas were increased with increasing pan-firing time regardless of milling type, and showed the highest DPPH and ABTS radical scavenging activities between 7～9 minutes. Whereas ethanol extracts of pan-fried sorghum tea by milling type, antioxidant contents and activity of hot water leaching liquer of sorghum tea were highest in milling sorghum tea and followed minimum milling, and no milling sorghum tea, and those were the same order of chromaticity and turbidity of hot water leaching liquer of sorghum tea.