Abstract: In order to optimize the brewing conditions on the antioxidant activity of a cup of vine tea ( Ampelopsis grossedentata) , different extraction parameters such as temperature, solid-liquid ratio, time and frequency, kind of water on the DPPH radical scavenging rate of vine tea were investigated by Box- Behnken design- response surface method.The results showed that the optimum brewing conditions for vine tea were as follows: temperature 80℃, time 5.8min and solid- liquid ratio 1 ∶ 56 ( g /mL) , then the DPPH radical- scavenging activity of vine tea reached the best.The research provide theoretical guidance and reference for scientific drinking way of vine tea.