Abstract: Processing technology for making puerarin tea with pueraria granules was studied. The effect of water volume, food gum, as well as the baking and flavouring conditions on puerarin tea’s quality were investigated and the proper processing parameters of these additives were obtained. Results showed that the proper processing parameters were as follows:the water volume was 45% of the powder, the total addition of carrageenan and Konjac gum was 0.5% of the pueraria granules, the proportion between them was 4 ∶2;and after adding them into pueraria granules the mixture should bake 6min under 170℃ and flavour 15min under 120℃, and the score was 97. This article found out a proper processing for industrial producing while keeping puerarin tea a excellent taste.