Abstract: Taking low fluorine Qingzhuan tea as raw material, the influence of different instant powder of Qingzhuan tea, egg liquid, butter and white granulated sugar on the quality of Qingzhuan tea biscuits was studied. The results showed that the best formula of Qingzhuan tea biscuits was flour of 100 g, egg liquid of 50 g, butter of 20 g, white sugar of 25~30 g, and Qingzhuan tea instant powder of 4~6 g. The Qingzhuan tea biscuits processed in this ratio had crisp taste, brown color, strong tea fragrance, and good health care function.

Key words: Qingzhuan tea, biscuit, process optimization, quality, oxidation resistance