We used roselle 'Taitung 3' to produce the dried calyces and used them to discuss the effects in product quality by different processing manufacture such as blanching treatment and dehydration temperature. The results showed that blanching treatments by different dehydration temperature were significantly different in lightness (L*). In the color change of the dried product was significantly different in the hue angle (H *) of different blanching treatments when using the dehydration temperature at 50°C. The lower hue angle (H *) value was much closer to the red color. There was significant different in chroma (C*) value from blanching treatments while the roselle calyces would been dehydrated at 60°C. In conclusion, we would enhance the quality in the dried roselle calyx products according to the processing steps and both of water activity and content would be suitable for food hygiene standard. We suggested that harvest calyces at appropriate time, clean up the calyces by 1% salty water and wash them by clean water. In order to inhibit enzyme activation and softening tissue, blanching treatment of calyces for 'Taitung 3'could be used by warm water at 50°C for 1min , and continuously dehydration by hot air drying method at 60°C for 24hr.