Abstract: Using lemon, rose and Darjeeling black tea as raw materials, the effects of the additions of Darjeeling black tea, rose and lemon on the sensory quality of the beverage were studied by single factor experiments. Re-sponse surface method was used to optimize the formulation of rose Darjeeling black tea beverage taking sensory score as response value. The results showed that the optimum formulation of rose Darjeeling black tea beverage were: lemon 2.14 g, rose 9.80 g, Darjeeling black tea 11.04 g, water 150 mL, xylitol 8.65 g, honey 9.08 g and potassium sorbate 0.04 g. The sensory score of the prepared Darjeeling black tea beverage with the above formulation was 93.59. The beverage had moderate sour and sweet taste, bright color, refreshing mouthfeel and pleasant flavor.