To optimize the production process of oat tea, we take the soluble solid content and sensory evaluation as the index, time and temperature of stir-frying and extraction ratio as factors to conduct the Box-Behnken designed response surface test. The optimum oat tea with the best taste and stable nature can be achieved with the stir-frying temperature of 175.41 ℃, stir-frying time of 9.39 min, and extraction ratio 1∶10. 73.