Abstract: With Fenghuang Dancong Tea as the main flavor raw material, cotton candy, Oxycoccos, butter and milk powder as the main materials, a nougat with Dancong Tea flavor characteristics is produced. Using color, tissue morphology, taste, and odor as sensory evaluation indicators, the preparation process of the product was optimized using orthogonal test combined with fuzzy comprehensive evaluation. The results showed that the optimal preparation process of Dancong Tea Oxycoccos nougat was 2 min boiling time, 4% Dancong Tea powder, 12.5% Oxycoccos, and 40% milk powder. The Dancong Tea Oxycoccos nougat prepared under this condition has bright color, obvious flavor, sweet but not greasy sugar, moderate hardness, and good chewing type.