This paper was focused on the development of the faint Jessamine perfume tea from bitter-buck-wheat bran and jasmine. It was produced by the process of blending, comminuting and roasting. The soup is limpid and viridescence, has the flavors of obvious jasmine and bitter buckwheat. The tea make use of the Rutin in bitter-buckwheat hygienical composition, There are better market prospects. We utilized fuzzy mathematical method to obtained the optimization process that is raw materials blinding, comminuting and roasting and optimization proportion that jasmine is 2%.