Abstract: Objective: The impacts of main raw material ratio and dough fermentation time for the product quality during tea soda crackers process were studied in the paper. Methods: The amount of each single factor was determined by fuzzy comprehensive evaluation,on this basis,four extraction parameters including superfine green tea powder,total fat,salt,the first fermentation time were optimized using central composite design and response surface methodology for achieving maximum the sensory evaluation value. The interaction of the respective variables and their influence on the response values were studied by using Box-Benhnken central composite design and response surface analysis theory,and the simulated quadratic polynomial regression equation of prediction model was set up.Results: The optimum conditions were superfine green tea powder 2%( 100% flour),the total amount of grease 15%,salt 1.8%,the first fermentation time was 165 min.Conclusion: Under this condition finished product interior structural levels made clear,crisp and refreshing,with a unique fermentation and tea fragrance,and the score was 81.