The tea infusion of Xinyang low-grade spring tea was used to prepared bread. The effect of the ratio of tea to water and water temperature on the specific volume and sensory quality of the bread was studied, and the process was also optimized. The results showed that the ratio of tea to water and water temperature had a significant effect on the specific volume and sensory quality of the tea bread. The optimal process was: the ratio of tea to water was 3∶100g/mL, water temperature 50℃. The specific volume of the tea bread was 5.54mL/g, sensory score 97.8, moisture content 31.2% and the acidity 1.47°T.The microbial indicators accord with national standards. The tea bread not only has the health function ofgreen tea, but also has agood baking quality.