Abstract: Gastrodia elata,Ampelopsis and black tea were used as raw materials,the effect of addition of Gastrodia elata extract,Ampelopsis grossedentata extract,black tea extract,white sugar and citric acid on the sensory quality of Gastrodia elata,Ampelopsis grossedentata and black tea compound drink,and the sensory score as the evaluation index,which optimized processing compound beverage with Gastrodia elata,Ampelopsis grossedentata and black tea by response surface experiment and its composition and antioxidant activity. Results showed that the optimum processing technology of compound drink were as follows:The Gastrodia elata extract contents 12%,Ampelopsis extract contents 45%,the black tea extract contents 5%,white sugar 6%,and citric acid 0.06%. Under this condition,the total flavonoid content,total phenol content,soluble sugar content,reducing power,hydroxyl radical scavenging rate,DPPH radical scavenging rate and DPPH radical scavenging rate of the compound beverage were(0.127±0.0083) mg/g,(0.131±0.0079) mg/g,(23.709±0.295) mg/g,(3.524±0.031) mg/mL,32.1%±1.86% and 89.4%±2.07%,respectively. The compound beverage had unique flavor of Gastrodia elata,Ampelopsis grossedentata and black tea with good taste,uniform solution,light yellow.