Abstract: In order to meet various requirements of market, utilize tea and Prunus’s nutritional value, the processing technique of preserved black tea and Prunus was studied. The effect of candied concentration, the quantity of black tea, citric acid concentration, cooking temperature and time on products quality was explored on the basis of the black tea plum’s shape, color, taste and palatability. The condition of process showed as follow: the tea plum preserves could be better prepared with original sugar concentration of 60%, the quantity of black tea of 2.5 kg/100 kg and citric acid concentration of 1.5% in 100℃ for 90min.