Abstract:Roselle，pineapple and cucumber were used as raw materials，and three-factor conditions including tea-to-water ratio，extraction temperature and extraction time，and orthogonal experiment were used to optimize the extraction conditions of tea soup（roselle）.Then the four single factors including the ratio of roselle juice to pineapple-cucumber juice，the ratio of pineapple-cucumber juice，the type of stabilizer，and the amount of stabilizer，and orthogonal experiments were carried out to optimize the formula of flavoring roselle tea beverage.The results showed that the optimum extraction condition of tea soup is that the mass-to-volume ratio of tea to water was 1∶70（g/mL）temperature was 85℃，extraction time was 20 min.The optimum formula of flavoring roselle tea beverage were with 2 ∶3 （volume ratio）fruit vegetable juice-to-roselle juice ratio，4 ∶1（volume ratio）for pineapple to cucumber juice ratio，and with addition of 0.05%sodium alginate as stabilizer.The functional flavored tea beverage has delicate and sweet taste，good transparency，luster and no stratification.