Abstract:A composite botanical beverage with favorable flavor, stable quality, and nutritious-healthy value was developed by using Chimonanthus salicifolius S.Y.H leaves (Golden Tea), Lonicera japonica Thunb and Glycyrrhiza uralensis Fisch as raw materials. Single-factor and orthogonal tests were conducted with sensory evaluation scores as the evaluation index to optimize the formulation of the Golden Tea compound beverage, and its antioxidant activity was further determined. Results showed that the optimal formulation was as follows: Chimonanthus salicifolius extract 27%（v/v), Lonicera japonica extract 18%（v/v), Glycyrrhiza uralensis extract 18%（v/v), citric acid 0.02%（w/v）, white granulated sugar 4%（w/v），and with drinking water supplemented to 100%. The beverage prepared with this formulation achieved a sensory score of 88 points, showing superior color, aroma, taste and overall acceptability. Additionally, the total flavonoids and soluble solids of the product were 55.64±0.20 mg/100 mL and 5.2±0.5%, respectively. Electronic tongue and electronic nose results showed that the overall flavor of the beverage is dominated by sweetness, supplemented by bitterness with a bitter-astringent aftertaste. Its aroma is mainly characterized by the herbal fragrance of Chimonanthus salicifolius, accompanied by the sweet and mellow medicinal aroma of honeysuckle and licorice. All microbial indicators complied with the relevant national standards. Antioxidant assays indicated that the original beverage exhibited DPPH radical scavenging rate of 98.097%, ABTS? radical scavenging rate of 99.14%, and a ferric reducing antioxidant power (FRAP) value of 2.31 mmolFe2?/L. When original beverage diluted to 3.125% (v/v), its DPPH scavenging rate, ABTS? scavenging rate and FRAP value were 70.608%, 14.871% and 0.296 mmolFe2?/L, respectively, confirming its excellent antioxidant capacity. These findings provide a theoretical and experimental basis for the development of Golden Tea-based composite botanical beverages and offer a reference for the innovation of related Chimonanthus salicifolius products.