Abstract:Lithocarpus litseifolius, commonly known as sweet tea, has a long drinking history. To enrich the utilization modes of Lithocarpus litseifolius and fill the market gap of compound products of Citrus reticulata Blanco cv. zhangshuensis, a novel compound bagged tea was prepared using Lithocarpus litseifolius, Morus alba leaves and Citrus reticulata Blanco cv. zhangshuensis pericarp as raw materials. Single-factor and orthogonal experiments were adopted to optimize the raw material proportion based on sensory evaluation scores. On this basis, sensory scores and contents of six bioactive components were taken as comprehensive indices to determine the optimal brewing conditions via further single-factor and orthogonal experiments. In addition, the in vitro antioxidant and hypoglycemic activities of the developed tea were evaluated. The optimal formula of the compound bagged tea was determined as 1.5 g Lithocarpus litseifolius, 2.0 g Morus alba leaves, and 1.0 g Citrus reticulata Blanco cv. zhangshuensis pericarp. The optimal brewing parameters included a water temperature of 95 ℃, brewing duration of 5 min, and solid-to-liquid ratio of 1:60. In vitro activity tests showed that the maximum DPPH and ABTS+ cation radical scavenging rates of the tea reached 92% and 93%, respectively. Its highest inhibitory rates against α-glucosidase and α-amylase were 98% and 88%. The developed Lithocarpus litseifolius compound bagged tea presents golden tea liquor and a distinct sweet aftertaste. It exhibits excellent in vitro antioxidant and hypoglycemic performance, possessing broad application.