Abstract: In order to solve the problems of single taste, difficult digestion, and easy overheating of beef products, Sinan yellow beef is used as the main ingredient, and Fanjingshan white tea, edible salt, yellow wine, white sugar and other auxiliary ingredients are used. After selecting raw meat, pretreatment, pickling, blanching, braising, cooling and packaging, tea flavored braised beef is produced. Single factor method and orthogonal experimental method were used to screen and sensory score the formula of tea flavored braised beef. The results showed that the factors affecting the quality of braised beef, in descending order, were: tea consumption＞salt consumption＞sugar consumption＞yellow wine consumption. The optimal formula for selecting tea flavored braised beef is: 4% tea, 2% salt, 15% yellow wine, and 6% white sugar. The sensory evaluation results indicate that the tea flavored braised beef produced by this process formula has a glossy red brown color, obvious tea aroma, fresh and juicy, moderate salty and sweet taste, and good taste.