Abstract: In this study,the process technology of Pu- erh tea cream was optimized by orthogonal test based on contents of characteristic chemical components in tea cream and its sensory feature,changes of major chemical components during concentration were also studied.Its optimum process technology conditions were as follow: the ratio of water to raw material 1 ∶ 20( g / m L),extraction temperature 80 ℃,extraction time of 35 mins and concentration temperature 100 ℃.Under these conditions,general extraction efficiency of all chemical components in Pu- erh tea cream was the highest and sensory evaluation was relatively high.During concentration of Pu- erh tea cream,content of tea polyphenols and amino acids were decreased,and that of theaflavins and thearubigins were increased firstly then decreased while content of theabrownins kept increasing constantly. Compared with commercial Pu- erh tea cream,tea cream made in this study had higher sensory evaluation score and more characteristic chemical components.The optimization of Pu- erh tea cream process technology was reasonable and feasible which can provide technical reference for Pu- erh tea cream manufacturing.