Abstract: With Pomegranate flowers as the raw material,the methods of developing the beverage of Pomegranate flowers black tea was studied.The effects of extraction temperature,extraction time and solid-to-liquid ratio on the character of Pomegranate flowers extract were investigated by single-factor experiment,and then the extraction conditions were optimized by orthogonal experimental design.The results showed that the best extraction conditions were extraction temperature of 87 ℃,extraction time of 10 min and solid-to-liquid ratio of 1∶12( w/v).Under the optimum conditions,the extracts rate was up to 281.0 mg/g in the experiment.Another orthogonal experimental design was also used to obtain the best formulation of the beverage of Pomegranate flowers black tea.The results showed that under the conditions of 70% Pomegranate flowers extract,25% glucose,0.1% citric acid,and the sore was 88.1,the beverage of Pomegranate flowers black tea had soft taste,unique flavor,and each index was accorded with the quality level request in Chinese Tea beverages GB / T 21733-2008,and this processing technology will provide academic and theoretic ground for the beverage of Pomegranate flowers black tea production.