Tea wine has healthcare functions and is produced by the processing of tea including direct lixiviation or bio-fermentation, filtration, aging and blending. Taking jasmine tea and pear juice as materials, the fermentation process of jasmine tea wine was studied. The factors of material ratio、pH、inoculating quantity(v/v) and temperature were researched by single factor and orthogonal experiments. The optimum chief fermentation conditions of jasmine tea wine were determined by orthogonal experiments as follows: ratio of pear juice to tea 2∶5, pH 3.6, inoculating quantity (v/v) was 2% and temperature 26℃. The alcohol content of the produced tea liqueur was 5.5% and its total acid, total sugar and reducing sugar content are respectively: 3.60g/L, 3.20g/L, 0.80g/L. In addition, the tea liqueur had both tea flavor and mellow flavor. the alcohol content of the produced tea liqueur was 6.8% and its total acid, total sugar and reducing sugar content are respectively: 4.09g/L, 3.51g/L, 0.91g/L through the repeat experiment.