Abstract: In this study, sugar cane tea was prepared with bagasse. The effects of cooking temperature, cooking time and rotating speed on sensory scores of sugar cane tea were investigated by quadratic regression orthogonal rotation combination design experiment. The optimal processing conditions were determined, and the nutritional components of sugarcane tea were determined. Results showed that: Cooking temperature 127 ℃, cooking time 33 min and rotating speed 60 r/min. Under these conditions, the sensory score of sugarcane tea prepared was 92.47 with a good sensory evaluation. The contents of nutritional components of sugarcane tea prepared under optimal conditions were determined as fat 0.25%±0.06%, protein 1.99%±0.39%, reducing sugar 7.26%±0.38%, water 6.48%±0.27% and mineral 1.89%±0.20%. The research could provide the reference for the utilization of bagasse.