Abstract: In order to solve the problems of single taste, difficult digestion, and easy overheating of beef products, Sinan yellow beef was used as the main material, and Fanjingshan white tea, edible salt, yellow rice wine and white sugar were used as the auxiliary materials, the tea-flavored braised beef was prepared after selecting the raw meat, pretreatment, pickling, blanching, braising, cooling and packaging. The 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 were in the order of tea dosage＞salt dosage＞sugar dosage＞yellow rice wine dosage. The optimal formula for selecting the tea-flavored braised beef was as follows: 4% tea, 2% salt, 15% yellow rice wine, and 6% white sugar. The results of sensory evaluation showed that the tea-flavored braised beef produced by this process formula had the reddish-brown and glossy color, obvious tea aroma, fresh-tender and juicy, moderate salty and sweet, and good taste.