Abstract: In this study, Yeast Strains were used to ferment green tea and apple juice in liquid.The variation of the essential substances in the process of tea-flavor cider fermentation was investigated.In addition, kinetic models of cell growth, alcohol formation and sugar consumption were established on the basis of the Logistic and Luedekking-piret equation. The fit values of the three models were 0.9679, 0.9765, 0.9849, respectively. The curve equation reflected the dynamic characteristics fermentation process commendably. After 10 days of fermentation, the essential substances concentration of the tea-flavor cider was as follows: alcohol degree 10.2% ( v /v) , remains of total residual sugar 6.501 g /L, total polyphenols 5.07 mg /mL, total ester 0.251 g /L and pH 3.54.The tea- flavor cider was special for its yellow brown in color, clear liquor, agreeable taste, and tea fragrance.