Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, amino acid, sugar content of brown rice green tea were 6.91%, 1.37%, 0.345%, 14.92%, respectively. And the polyphenols, caffeine, amino acid, sugar content in tea beverage were 0.90%, 0.18%, 0045%, 1.94%, respectively.