Abstract: Thewhite tea is one of the six traditional types of tea in China. At present, somevarieties in Zhejiang Province have the potential to develop and produce thewhite tea. The fresh leaves of Longjing 43 tea plant were used to make the whitetea according to the traditional process in this paper, and the sensoryevaluation and the detection of the main biochemical components were then carriedout. The results showed that the better quality of white tea could be obtainedby drying the fresh leaves after withering for 38 hours. The contents of teapolyphenols, free amino acids and caffeine were 260.3 ± 2.2 mg·g^-1, 41.4 ± 1.3 mg·g^-1and 39.3 ± 1.0 mg·g^-1, respectively. Then, by taking this as the rawmaterial, the mixed strain was used to conduct the orthogonal experiment ofthree factors at four levels on the fermentation of tea soup. The resultsshowed that the primary and secondary order that affected the sensoryevaluation results of the bacteria solution was the additive amount of whitegranulated sugar > the usage amount of white tea > strain inoculation,among which the additive amount of white granulated sugar had the most significantinfluence. Under the conditions of the strain inoculation of 2.5 mg·mL^-1, theadditive amount of white granulated sugar of 0.25 g·mL^-1 and theusage amount of white tea of 15.0 g·L^-1, the prepared fermented tea beveragewas clear and faint yellow in color, sweet & sour and pleasant in flavor,and had obvious tea aroma and tea taste.