Dried jelly grass (~iMesona chinensis~i Benth.) was boiled in 0.45%(w/v) sodiumbicarbonate solution (1 kg:24 1) for 3 hours. The water extract was dried by freeze dryer (used asfresh water extract), spray dryer (inlet air temperature 250(+,ฐ)C, outlet 90(+,ฐ)C) and drum dryer (drumtemperature 100-104(+,ฐ)C, speed 2.5 round/min.). Freeze dried powder contained 56.82%(w/w)of gum, 8.29 %(w/w) of total phenolic compounds, 6.53 %(w/w) of tannin and the antioxidantactivity as Antioxdant Index value was 2.73. The spray dried powder and drum dried powdercontained 55.57% and 56.99% of gum, 4.82 %(w/w) and 7.23 %(w/w) of total phenoliccompounds, 3.48 %(w/w) and 5.94%(w/w) of tannin and the Antioxidant Index value were 1.76and 2.50 respectively. The results indicated that drying the water extract by drum dryer was themost suitable method. The antioxidant activity of the dried powder was correlated with phenoliccompounds and tannin content. Drum dried powder has lost the aroma. Analysis of the volatilecompounds from the product which contain various amount of maltodextrin found that, thesuitable quantity of maltodextrin was 1.5%(w/v) and the dominant volatile compounds in theextract were Nonanal, Decanal, (+,b)-Elemene, (+,b)-Caryophyllene, Geranylacetone, (+,a)-Bergamotene,(+,a)-Guaiene, (+,b)-Farnesene, (+,a)-Humulene, Germacrene D, Trans-(+,b)-Farneseneand (+,d)-Guaiene. From sensory evaluation of juice and jelly from drum dried powder found the optimum ratio of dried powder:icing sugar was 3:100 for instant drinking product and dried powder:cassava was 5:70 for instant jelly product. The instant products were small grain, easy to keep and ready to use. Jelly grass juice was prepared by dissolving 10.3 g of instant drinking product in 100 ml water.The jelly product was prepared by dissolving 7.5 g of instant jell product in 100 ml hot water boilingand stirring until sticky. The jelly product was obtained after cooling.