Abstract: Thamnolia vermicularis beverage was prepared with Thamnolia vermicularis as the main raw material and honeysuckle, chrysanthemum, liquorice as the adjuvant. The determined optimum extraction condition was as follows:the ratio of material to solvent 1∶100, twice extraction, enzyme dosage 1.1g/L at 55.4℃ for 71.9min. The optimum blending parameters of two styles of beverage were determined. Non -sugar -acid was composed of Thamnolia vermicularis extract 20% , honeysuckle extract 20% , chrysanthemum extract 20% and licorice extract 20% . Sugar -acid style was composed of sugar 80g/L and acid 0.8g/L on the basis of the mentioned above. Furthermore, the beverage stability might be improved by addition of ascorbic acid (0.3g/L) and β-cyclodextrin (0.3g/L) .