Abstract: Using tea flower as raw material, the fermented beverage was prepared and the fermentation technology was optimized. Using sensory evaluation score as evaluation index, the bacterial seed, solid-liquid ratio, sugar content, fermentation temperature and fermentation time were analyzed by single factor tests. The four factors which had great influence on the fermentation technology were optimized by response surface methodology. The results showed that the optimum fermentation parameters were solid-liquid ratio 1/54 g·mL^-1, sugar content 6.5%, fermentation temperature 35 ℃, fermentation time 41.5 h. Under the above conditions, the aroma of tea, flowers and sweetness were coordinated with each other andlowest bitterness in the fermented beverage. The principal component analysis showed that the content of free amino acids was increasing, while the content of caffeine, tea polyphenols and catechins were decreasing. The DPPH scavenging rate under the optimal conditions was 85.47%.