The processing technology and brewing condition of mixed loquat flower teabag were studied.The results showed that the fixing technology and drying technology significantly affected the main chemical components and the organoleptic quality of fresh loquat flower.After dried at 40℃ directly with hot air or far-infrared ray,loquat flowers were grinded and sieved to 0.425-1.180 mm,then blended with staple baking green tea at the ratio of 5∶12 and bagged.Chemical components and sensory quality of the mixed teabag were better than that of loquat flower or that of tea.The optimum condition was brewing teabag with 90-100℃ water for 2 min twice.