Abstract: Taking the partridge (Mallotus oblongifolius) and stevioside as main raw materials,the optimization formula of the low energy composite herbal tea beverage was studied by single-factor and orthogonal experimental test. On this basis,the quality index and antioxidant activities and polyphenol constitutions of the tea beverage was evaluated using the national standard method,spectrophotometry and HPLC-MS by orthogonal test,the results showed that the best formula for the tea was as follows:proportion of partridge tea and selfheal (Prunella vulgaris) 9:1 (weight ratio),4.0% sucrose,0.035% citric acid and 0.010% stevia glycoside. After verified,the final sensory score was 39.8 points,and the products obtained by tea beverage preparation process conform to the national food safety standards of china of the beverage. The scavenging capacity of DPPH (EC₅₀=2.087 μg/mL) and ABTS (EC₅₀=1.445 μg/mL) free radicals of the partridge tea beverage was significantly lower than that of green tea (EC₅₀=1.067 μg/mL,EC₅₀=0.051 μg/mL) and herbal tea (EC₅₀=0.259 μg/mL,EC₅₀=0.030 μg/mL),and the reducing power was slightly weaker.A total of 21 phenolic compounds were identified from the three kinds of tea beverage products by HPLC-MS,and 8 kinds of phenolic substances such as crypto-acid,caffeic acid,p-coumaric acid,salicylic acid,naringenin,hyperoside,ellagic acid and rutin were analyzed from the low energy composite herbal tea beverage.