Abstract: To prepare Tibetan tea effervescent tablets,Box-Behnken response surface experiments was used to optimize the dosage of Tibetan tea extracts,effervescent disintegrant and sweetener,with taste scores,appearance scores and decoction color scores as the evaluationindex. The quality of the tablets was evaluated by weight difference,disintegration time limit,hardness,friability and polysaccharide content.The results showed that the optimal formula of Tibetan tea effervescent tablets was Tibetan tea extracts 15.8%,effervescent disintegrant 50.6%,aspartame 1.5%,PEG 6000 6% and lactose 26.1%. The sensory scores of the tablets was (96.2±3.84) points,the average weight was (499±19) mg,and the polysaccharide contents was (4.77±0.08) mg. The preparation process was simple and easy to operate,with good repeatability,and the product quality conformed to the relevant provisions of the Chinese Pharmacopoeia.