Abstract:Salvia miltiorrhiza Bge. and Glycyrrhiza uralensis Fisch. as raw materials，research the effects of ratio of raw materials，frying temperature and frying time on the sensory quality of Salvia miltiorrhiza Bge. tea， key parameters of production process and product quality standard were determined. By single factor experiments and orthogonal test， the optimum technological conditions were as follows： addition of Glycyrrhiza uralensis Fisch. 5 %，frying temperature 90 ℃ and frying time 30 min.The Salvia miltiorrhiza Bge. tea was brown yellow and transparent， it had the unique style of Salvia miltiorrhiza Bge. with the strong fragrance and in accordance with the relevant regulations.