Abstract: The key stages in the production process that influence the quality of kudzu root slice tea were identified and optimized by one-factor-at-a-time and orthogonal array design method. The results showed that sugar dipping and baking were key to producing kudzu root slice tea. The kudzu root slice tea produced by dipping in 4.0% honey constantly at 65 ℃ for 35 min and then baking at 130 ℃ for 36 min showed the best quality.

Key words: kudzu root, kudzu root slice tea, production process