Abstract: Using tea from Minnan district as the main raw material, the optimum processing parameters of fermented tea wine mixed with guava juice were investigated. The optimum fermentation conditions were obtained by means of the single factor analysis, orthogonal experiment method and experimental validation. The optimum processing parameters are as follows: the ratio of tea and water is 1:110, the ratio of tea liquor and guava juice is 2:1, initial soluble solid content is 20°Bx, inoculation quantity is 7%, the tea wine is fermented with Lapsang souchong and fruit yeasts RW. The final product showed shallow light red color, harmonious flavor, mellow taste and unique aroma of tea and guava.

Key words: tea wine, fermentation technology, guava juice