Abstract: Objective: Response surface methodology was used to optimize the brewing process for walnut diaphragm tea bags. Method: Walnut diaphragm were used as the main material of tea bags, mulberry leaf and hippophae rhamnoides leaf as the auxiliary material. Reference to the sensory evaluation and total flavonoids content, the best formulation of walnut diaphragm tea bag ( walnut diaphragm, mulberry leaf and hippophae rhamnoides leaf, 3∶1∶1, m / m / m) was selected. Based on the analysis results and response surface methodology, the brewing process was optimized. Results: The experimental total flavonoids content in the brewing liquid was ( 58.65 ± 0.12) mg /g, which was close to the predicted value of 58.70 mg /g, under the optimized conditions, the raw materials were grounded to 80 mesh with 83 ℃ water for 20 min, 2 times.Conclusion: The added value of walnut by- product was improved, at the same time, a strong theoretical basis for comprehensive development of distraction wood and walnut resources was provided.