Abstract:Anoectochilus roxburghii was valued for its high nutritional value and pharmacological effects，while the unique and unappealing taste greatly limits its application in the food industry. Other herbal tea ingredients were employed to modify the undesirable taste characteristics and give full play to the functions of A.roxburghii tea.Nine herbal tea ingredients were combined at 21 ratios，and the overall quality of the products was evaluated with sensory quality，functional component content，and antioxidant activity as the indicators. The results showed that the combination of A.roxburghii with tea and the flower ears of Prunella vulgaris not only improved the sensory quality but also maximized the functional activity. Furthermore，the combination of A. roxburghii ∶white tea ∶dried tangerine peel at a ratio of 10 ∶2 ∶3 （mass ratio）and that of P.vulgaris flower ears ∶white tea ∶A.roxburghii ∶dried tangerine peel ∶Camellia nitidissima at a ratio of 4 ∶3 ∶6 ∶5 ∶5 （mass ratio）were superior formulas，which showed high functional component content and antioxidant activity.This study provides ideas to modify the inherent undesirable taste and has practical guidance for the wide application of A.roxburghii herbal tea in the food industry.