Abstract:Tartary buckwheat and honeysuckle were used as the main raw materials to prepare the honeysuckle-Tartary buckwheat tea.The processing technology was optimized by single factor and orthogonal experiments with the sensory score and total flavonoid content as the evaluation indicators.The results showed that the optimal processing conditions were determined as a Tartary buckwheat flour-to-honeysuckle powder ratio of 3∶2,a solid-to-water ratio of 1∶2.0（g/mL）,an α-amylase addition amount of 1.7%,a xanthan gum addition amount of 3%,a baking temperature of 180 ℃,and the baking time of 12 min.Under these conditions,the prepared honeysuckle-Tartary buckwheat tea showed a brown-yellow color,a strong aroma after brewing,a little bitter and sweet taste,high extract content,and good antioxidant activity.