Abstract: With tea as the main raw material, the tea liquor was fermented or compounded which had good performance at health care.It is liable to undergo browning during the production and storage of tea liquor, which affects the quality of product and shortens the shelf life. The type and research status of tea liquor were reviewed. The reasons of tea liquor browning were discussed, and it attempted to explore the methods for effectively reducing the browning degree of tea liquor in order to provide some reference for tea liquor quality improvement.