Abstract: Based on the application of quality function deployment (QFD) theory, consumer needs for bitter buckwheat tea was converted into the technological parameters for the product design, thus improving the processing requirements during the preparation. Through quality improvement of bitter buckwheat tea, practical and feasible technological parameters were achieved and a novel thought for the development of other new products was proposed.

Key words: bitter buckwheat tea, quality function deployment (QFD), technological study, quality improvement