Abstract: In order to enrich the tea beverage products, and promote the high utilization of Liubao tea, the single factor experiments and response surface analysis were used to optimize the Liubao tea extraction process. Additionally, the orthogonal test was used to determine the formulation of solid beverage and the bubble-type solid beverage was prepared by acid-base mixed non-aqueous granulation process. The results of Box-Behnken experiment showed that the optimum extraction conditions were as follows:pure water as extracting agent, liquid-solid ratio 24.0:1 mL/g, water bath temperature 80.0℃, extraction time 60.0 min. According to this process, the extraction rate of Liubao black tea ranged up to 26.0%±0.9%.Orthogonal optimization test results showed that the preferred formula coas 24.0% tea extract, 19.2% citric acid, 16.0% sodium bicarbonate, 1.4% stevioside, 28.0% lactose, 1.6% PEG-6000, 9.8% erythritol. The Liubao tea solid beverage according to this formula was clean, smooth, quick dissolved and clear soup colour, acid and tea smell agreeable to the taste after disintegration in water, and the sensory score ranged up to 95 points. The research promoted the high value utilization of Liubao tea and provided theoretical reference for deep processing of tea resources.