Abstract: Tartary buckwheat was used as the raw material to study the effects of boiling time, baked condition and extraction condition on absorbance and organoleptic quality of buckwheat drink. Trial conditions were optimized by response surface methodology based on single factor experiments. The results showed that the optimal conditions for process of tartary buckwheat drink were as follows:boiling time 5min, baked temperature197℃, baked time 15 min, extraction temperature 90℃, extraction time of 32 min. Under these conditions, the absorbance of buckwheat drink was 0.540 and the content of flavonoids was 0.3mg/m L.