Abstract:Zizyphus Jujuba cv.Muzao of Lvliang and Dragon well tea were used as raw materials in this experiment.Through the thickness of the slice，the drying temperature，and the single factor of the ratio of Dragon well tea，the times of brewing and the size of the bag，the suitable processing technology of the red date bag tea was studied.The results showed that when the thickness of Zizyphus Jujuba cv.Muzao was 6 mm，the dry temperature was 65℃，the mass ratio of Zizyphus Jujuba cv.Muzao and Dragon well tea was 1∶5 （10 g），when the hot water was made with 100 mL，75℃to 85℃ and the size of the package was 6 cm×8 cm，the first time was the best effect，and the sensory evaluation （aroma，taste and color）reached 86 points，and it was maintained at the same time.The content of vitamin C was also high.The red date juicy tea processed under this condition was clear and flavour.It was suitable for soup and pure in taste with sweet jujube and refreshing tea in Dragon well tea.