Using the way of single factor experimental design, the effects of four kinds of additives on the qualities of Tengcha[Ampelopsis grossedentata (HandMazz) W.T.Wang] beverage after processing and preservation were studied. The results showed as follows:pH 3.0~4.5 or with adding 0.004%~0.010% vitamin C are the favorable conditions for the stabilization of flavones and color and the sedimentation reduction in the beverage: the content of flavones increased and the crystal decreased under stored condition of 4 ℃,but the sedimentation increased under 38 ℃ and at room temperature.The preferable adding content of sucrose was 6.0%~9.0%; it was effective to reduce sedimentation and crystals,but to preserve flavones and color to add β-CD. Therefore,several kinds of additives should be selected to insure the qualities of Tencha beverages in the process of production.