Abstract:A kind of compound tea bag was developed with Rosa laevigata， Gynostemma pentaphyllum and green tea as raw material. Response surface design and sensory evaluation were used to determine the optimum composition of tea bag.And the optimal combination of tea bag was 0.4 g Rosa laevigata， 0.2 g Gynostemma pen－ taphyllum and 0.6 g green tea （in 1.2 g）. When brewed， the compound tea bag turned out to be yellow-green and clear， with a hint of honey and fresh smell and left a sweet aftertaste.