Abstract: For novel development of Pitaya juice herbal tea (PJHT), Chinese herbal medicine(CHM) was used to promote the fermentation of Pitaya juice (PJ) in combination with Hsian-Tsao (HT) juice using lactic acid bacteria (LAB). The sensory evaluation index of product quality includes four aspects:tissue state, chewy taste, fermentation flavor, and appearance color. The experimental design to compare the functions of product included the experimental group (EX) with addition of LAB and CHM, the control group (CL) with LAB addition only, the control group (CK) with CHM addition only, and the blank group (BK) without addition of LAB and CHM. The antioxidant activities of PJHT were evaluated by using the antioxidant indexes including DPPH scavenging capacity, reducing power, ferrous ion chelation, and inhibition of linoleic acid peroxidation. The dose-effect relationships between betanin pigments/total phenolic content and antioxidant activity were also discussed. Through single and orthogonal tests, the optimal PJHT fermented by mixed LAB were determined and of which betanin pigments/total phenolic content were measured. The results of variance analysis and orthogonal test showed that the effect of each factor on sensory score of PJHT was as follows:the adding amount of CHM concentrated liquid had the greatest impact on the sensory quality of the product, followed by the adding amount of bacteria, and then the adding amount of sugar, and the adding amount of lime juice was the last. The results also showed that the optimal combination with 14% of sugar, 3% of CHM concentrated liquid, 10% of LAB inoculations and 7% of LM juice showed significantly higher DPPH radical scavenging capacity (88.40±1.80)%, reducing power (A₇₀₀:0.86±0.05), ferrous ion chelation (73.70±2.30)% and linoleic acid peroxidation inhibition (54.50±3.40)% as compared with the controls, as well as significantly higher total phenolic content (29.6±0.5 mg/g). The strength of the antioxidant ability was in this order:test group of CHM and LAB addition (EX) > control group of LAB addition only (CL) > control group of CHM addition only (CK) > blank group of PJ (BK). There was a positive dose-effect relationship between betanin pigments/total phenolic content and DPPH antioxidant indexes. The active ingredients of CHM enhanced LAB fermentation, which can promote the quality and antioxidant function of PJHT beverage. Thus, it is proposed that PJHT has many nutritional functions and has the potential to be developed for health care.