Abstract: Tea-flower had been applied to ferment with apple juice to produce a novel cider-tea-flower cider. Based on the single factor experiment,a response surface method was further to optimize the fermentation condition. The results showed that when additive amount of the tea-flower amount to apple juice at 1.0%(w/v), inoculum volume of yeast 12.5% (v/v),initial sugar content 200g/L ,pectinase 0.08g/L and fermentation temperature at 27.0℃ ,the finished product was a golden,clear and transparent color without precipitation. It also had a rich tea floral and fruity bouquet and a soft and mellow body. Indicators of original tea-flower cider made from this way were alcohol content at 10.7% ,solid content at 5.00% ,reducing sugar at 2.32g/L,pH at 3.66,fusel oil at 397.89mg/L. It’s a healthy low alcohol cider with a unique flavor.