Abstract: The reducing sugar and amino acids content in barley have been greatly improved after germination, it could be substantially extended if their flavour properties and flavour stability were better known.So this paper took a research into the germination barley tea with the barley. The optimal process of germination barley tea was obtained using double- index orthogonal experiment. It is aqueous extract and sensory score of the germination barley tea infusion. The results showed as follows, germination time was 3days, roasting time was 25 minutes, roasting temperature was 170℃.And the content of aqueous extract content was 1.667 g /100 mL.However, roasting temperature and time directly determined the nutrient damage of the barley tea infusion.Meanwhile, the higher the temperature, the longer the roasting time, the more nutrient in the barley tea infusion lost. When roasting temperature and time was 170℃, 25 min, the contents of proteins, amino acids, reducing sugar, β- glucan were lower than other conditions in the barley tea infusion, they were 0.3%, 0.32%, 6.32% and 0.49% respectively.But the parts of the soluble substances increased on this condition, such as: soluble sugar was 3.84%, soluble diet fiber was 8.90%, and they have increased by 8.3% and 38.2% respectively.With the prescription, organoleptic evaluation of the germination barley tea was the best.And it had a clear colour and a lingering aftertaste.