Abstract:To make green tea and snow pear fruit tea beverage using green tea and snow pear as raw materials and obtain the optimum formula by response surface method. To mix the extraction of green tea and fresh pear juice together according to a certain proportion to make green tea and snow pear fruit tea beverage. Since fresh pear juice became easily oxygen-reaction-brown at room temperature， citric acid was used as a color-protect－ ing agent and a physical color-protecting method was taken. The study took mass ratio of tea to water， green tea and snow pear volume ratio， sugar dosage， citric acid dosage and pH value as experiment factors to make five-single-factor-experiments according to sensory evaluation standard: color， transparency， flavor and taste， then response surface methodology were applied to investigate the experimental data. Though analysis of contour lines and response surface， the optimum formula of green tea and snow pear tea fruit beverage were achieved simulta－ neously when green tea and snow pear volume ratio was 1.25 : 1， citric acid addition was 0.13 %， sugar adding amount was 6.86 %， and green tea and snow pear fruit tea beverage had wonderful color and taste delicious.