Abstract: Ateabag product was developed to utilizethe otherwise discard material in processing the famed rock tea. The byproductwith a specific volume of 4mL/g was used. After a single factor orthogonal experimentand sensory evaluation, the 5g net weight teabag steeped with 200mL boilingwater for 20s that yielded a cup of strong, lasting fragrant with a hint ofcinnamon note tea was selected to be the finalized prototype. Producing theteabag product was simple. It could effectively maximize the raw materialutilization and considerably reduce the waste disposal for the rock teaindustry.