Kombucha tea is a kind of beverage fermented by tea fungus with sweetened tea.In this paper,longan aril and sweetened tea were used as materials to study effect of temperature,initial total soluble solid( TSS) and inoculation concentration on Kombucha fermentation with longan aril.Response surface methodology( RSM) was used to optimize processing parameters and total acid,D-glucose acid 2- 1,4-lactone( DSL) as well as D-glucaric acid were considered as responses.Results showed that the optimal fermentation parameters selected as 29.7℃ of fermentation temperature,14.7°Brix of initial soluble solid content,14.1% of inoculums concentration,and 6 days of fermentation.In the fermentation broth,the content of total acid,DSL and D-glucaric acid was increased to 26.87g/L, 5.51g/L and 18.01g/L respectively.