Abstract: In order to investigate the effects of the tea infusion of Maojian on the characteristics of dumpling wrapper,the concentration of tea infusion (10.00%,5.00%,3.33%,2.50% and 2.00%),tea infusion temperature (20℃,30℃,40℃ and 50℃),the addition amount of NaCl (0.5%,1.0%,1.5% and 2.0%) and β-cyclodextrin (0.04%,0.07%,0.10% and 0.13%) were optimized by Box-Beheken response surface methodology (BBRSM) method based on the single factor experiments with sensory evaluation as evaluation index..The results of single factor experiments showed that the optimal concentration of tea infusion was ranging from 2.44 to 4.76,tea infusion temperature from 20℃ to 40℃,and the addition amount of NaCl and β-cyclodextrin from 0.5% to 1.5% and 0.04% to 0.1%,respectively.The results of BBRSM showed that the optimal formula of tea infusion dumpling wrapper was as follows:the concentration of tea infusion of 4.0%,tea infusion temperature of 25℃,and the addition amount of NaCl of 1.5% and β-cyclodextrin of 0.07%(by weight of power).Under the optimum conditions,the afforded dumpling wrapper had higger sensory evaluation scorce (76) and lower splitting rate,and the catechin content reached to 1.45 μg/mL.