Objective：The research aimed to optimize the extraction technology of total flavones from the leaves and branches of Taxus mairei (Lemee et Levl.) S.Y. Hu ex Liu.Method：Based on the single factor experiment, the main elements (the extraction time, the microwave frequency, the ratio between liquid and solid and the ethanol concentration) affecting the extraction rate of total flavones from the leaves and branches of Taxus mairei (Lemee et Levl.) S. Y. Hu ex Liu were optimized by using response surface analysis, and the functional relationship between the response value and elements was established.Result：The result of the experiment showed the optimum extraction condition as follow: 2739 times of water, 6144% ethanol, extracting 1527 mins by 1 887MHz microwave frequency.Conclusion：It is feasible and reliable to optimize the conditions of extracting the total flavones from the leaves and branches of Taxus mairei (Lemee et Levl.) S. Y. Hu ex Liu by response surface analysis, which lays the theoretical foundation to its production process.