Abstract:The fruit of Basella alba L. is rich in red pigments and is bright in color， showing potential application in the development of flavored tea wines and other foods. The fruits of Basella alba L.， black tea， white tea， Pu'er ripe tea， oolong tea， and sun-dried green tea were used as raw materials， and sensory scores were used as investigation indicators. Through single-factor experiments， a fermentation processing method was obtained where 5% of the fruit of Basella alba L. was added after 2 days of fermentation and then fermented for another 96 hours. Two types of fermented tea wine were produced： sun-dried green tea wine and oolong tea wine， possessing a mellow taste and lasting aroma. Determination showed that both tea wines contained biochemical components of tea leaves， such as caffeine， epigallocatechin-3-gallate， and gallocatechin. Among them， the contents of caffeine， epigallocatechin-3-gallate， and gallocatechin in the sun-dried green tea wine were 16.87， 10.17 mg/g， and 19.62 mg/g， respectively. The contents of caffeine， epigallocatechin-3-gallate，and gallocatechin in the oolong tea wine were 13.64， 13.02 mg/g， and 6.69 mg/g， respectively.