Abstract:As an emerging functional beverage，sour jujube leaf substitute tea has garnered significant attention due to its unique health benefits，including sedative，anxiolytic，and antioxidant effects. This paper systematically reviews the botanical characteristics，bioactive components，and health mechanisms of sour jujube leaves，while exploring strategies for product development and industrial applications. Research indicates that sour jujube leaves are rich in flavonoids （e. g.，rutin and quercetin glycosides），saponins （e. g.，jujuboside A and B），and gamma-aminobutyric acid （GABA），which contribute to improving sleep quality，scavenging free radicals，and protecting liver function. Notably，their mineral content （calcium and magnesium） and vitamin C levels surpass those of conventional fruits and vegetables，highlighting their nutritional value. Current processing methods，predominantly based on green tea techniques，face challenges such as monotonous flavor profiles and low added value. However，fermentation modification （e. g.，using Eurotium cristatum） has been shown to significantly enhance polyphenol content （reaching 25.72%） and diversify volatile flavor compounds.Drawing lessons from traditional tea and other substitute tea industries，future efforts should prioritize origin tracing，quality safety assessments，and the transformation of regional wild resources into high-value，healthoriented beverage products. This study provides theoretical and technical insights for advancing the substitute tea industry.