Abstract:To improve the shortcomings of Aronia melanocarpa fruit tea such as slow brewing，large loss of anthocyanins，and poor taste and aroma，a novel A. melanocarpa fruit tea was developed by mixing the A. melanocarpa pomace and A. melanocarpa freeze-dried pulp. The sensory quality，brewing characteristics，and total anthocyanin content （TAC） of fruit tea were evaluated to optimize the production process of A. melanocarpa fruit tea. The optimum preparation process of A. melanocarpa pomace in A. melanocarpa fruit tea was determined as follows：the drying temperature was 80 ℃，and the particle size of pomace was 20-30 mesh. The optimal preparation process of A. melanocarpa freeze-dried pulp in A. melanocarpa fruit tea was determined as follows：use maltodextrin or β-cyclodextrin with an additive amount of 10% （mass ratio） as the drying aid. For flavoring，choose the mixture of blackcurrant flavor and blueberry flavor，with each flavor added at a concentration of 0.05% （mass ratio）. This study creatively added A. melanocarpa freeze-dried pulp to the A. melanocarpa fruit tea. In this study，A. melanocarpa freeze-dried pulp was creatively added to the A. melanocarpa fruit tea. The resulting A. melanocarpa fruit tea presented high anthocyanin content，a more rapid color release，better color retention after repeated brewing，a sweet and smooth taste without astringency，and a more intense aroma.