Abstract:Ginger has a very high edible and medical value，a very strong effect on health care and wide prospects for development and application.Using fresh ginger and black tea as the main ingredients，this research aimed to develop ginger black tea by mixing the ginger juice and the black tea together.On the basis of single factor experiments，the ratio of ginger juice to black tea，the categories of the black tea，the extraction method of the ginger juice，and the influences of the continued of time and temperature for drying on the quality of products were studied by orthogonal test to determine the quality of products.The result showed that：the best black tea was Sri Lanka tea BOP1；the optimal drying temperature and continued of time were 75℃ and 70 min respectively；the best ratio of black tea to ginger juice stands at 1∶2（g/mL）.