Abstract: Objective:To study the preparation technology of Cyclocarya paliurus sugar-free jelly via taking the tea soup as the main raw material which made from mixed Cyclocarya paliurus tea. Methods:The percentage of Cyclocarya paliurus leaves,the ratio of water volume to tea quality,brewing temperature and time were taken as factors for investigation,and the comprehensive score was taken as optimization objective. Response surface optimization experiment was designed by Box-Behnken method,then the tea-jelly was prepared by using the tea soup brewed with the best parameters. Five-factor and five-level orthogonal experiments were designed to optimize the preparation process in order to get highest sensory score. And the proportion of Konjac flour/carrageenan,the addition of tea soup,mixed glue,potassium chloride and mannitol were taken as factors on the basis of pre-experiments in order to find the best formula parameters of tea-jelly. Results:The optimum parameters of tea brewing determined by response surface optimization were as follows:The proportion of Cyclocarya paliurus leaves was 46.6%,the ratio of water volume to tea quality was 37:1,the brewing temperature was 76 ℃ and the time was 5 min. The optimum formula parameters of tea-jelly determined by orthogonal design were as follows:7:3 konjac flour to carrageenan,40% tea soup,0.8% mixed gum,0.1% potassium chloride and 12% mannitol. Through the validation experiment,the comprehensive score of tea soup brewed by response surface optimization parameters was 67.00±1.48,and the score of tea-jelly prepared by the formula determined by orthogonal design experiment was 91.45±0.98.Conclusions:The tea-jelly prepared by this method had golden color,compact structure,smooth texture and taste,tea fragrance,elasticity and suitable sweetness.