Purpose: The purpose of this study was to investigate the quality characteristics and functionality of Lotus root tea (LT) added with Gardenia jasminoides powder (GP) and Rubi fructus powder (RP). Methods: 0.35 kg of GP and RP per 15 kg of Lotus root were added in LT, then proximate compositions, physicochemical properties, functional analysis, anti-oxidative effect, ACE (angiotensin I-converting enzyme inhibitory effects), α-glucosidase inhibitory effects, sensory evaluations of the Lotus root tea were measured. Results: GP sample showed higher content of crude protein, Na, Mg, K, Ca and showed higher value of L, a, b compared to RP(p<0.001). RP sample showed higher content of moisture(p<0.001), crude lipid(p<0.05), crude ash(p<0.01), Fe(p<0.001) and pH value(p<0.001) compared to GP. Also, total polyphenol contents(p<0.01), total flavonoid contents(p<0.01) as well as DPPH and ABTS free radical inhibition effects were higher than GP(p<0.001). Additionally, ACE and α-Glucosidase inhibitory effects were higher than GP(p<0.001). Proximate composition results of powder of Rotus root tea (LP), Lotus root tea added with Gardenia jasminoides (GLP), Lotus root tea added with rubi fructus powder (RLP) were content of crude protein and value of L on LP, GLP, RLP showed that GLP > RLP > LP was significant(p<0.001). content of crude lipid(p<0.01), pH value(p<0.001), and value of b(p<0.001) on LP, GLP, RLP showed that GLP > LP > RLP was significan but content of crude ash and Na on LP, GLP, RLP showed not significant. content of moisture(p<0.001), K(p<0.01), Ca(p<0.001), total polyphenol (p<0.01) and total flavonoid(p<0.001) on LP, GLP, RLP showed LP and GLP, RLP was significant. Also, content of Mg(p<0.01), Water-soluble solid(p<0.001) and value of a(p<0.001) on LP, GLP, RLP showed GLP and LP, RLP was significant. The content of Fe, ABTS free radical inhibition and ACE effects on LP, GLP, RLP showed that LP had highest(p<0.001) but DPPH free radical inhibition and α-Glucosidase inhibitory effects on LP, GLP, RLP showed that RLP had highest(p<0.001). Results of Lotus root tea (LT), Lotus root tea added with Gardenia jasminoides powder (GLT), Lotus root tea added with Rubi fructus powder (RLT) were value of L on LT, GLT, RLT showed LT and GLT, RLT was significant(p<0.001), value of a on LT, GLT, RLT showed RLT > LT > GLT was significant(p<0.001), value of b on LT, GLT, RLT showed GLT and LT, RLT was significant(p<0.001). pH value on LT, GLT, RLT showed GLT > LT > RLT was significant(p<0.001). Result of sensory evaluation were sourness on home maker(2min) showed not significant but flavor(p<0.05), aftertaste(p<0.05), feeling of throat(p<0.05), delicate taste(p<0.05), color(p<0.01) showed significant. Additionally overall preference showed LT 7.65 > GLT 7.25 > RLT 6.70 was significant(p<0.01). color, delicate taste of sensory evaluation on student(2min) showed not significant but flavor(p<0.05), sourness(p<0.05), aftertaste(p<0.01) showed significant. also overall preference showed LT 6.90 > GLT 5.55 > RLT 5.45 was significant(p<0.05). aftertaste, sourness of sensory evaluation on home maker(3min) showed not significant but flavor(p<0.05), feeling of throat(p<0.05), delicate taste(p<0.01), color(p<0.01) showed significant. Additionally overall preference showed LT 8.05 > RLT 7.40 > GLT 7.05 was significant(p<0.01). Finally, flavor, delicat taste, aftertaste, sourness and feeling of throat of sensory evaluation on student(3min) showed not significant but color showed significant(p<0.05). also overall preference showed LT 6.80 > RLT 5.45 > GLT 5.20 was significant(p<0.05). Conclusion: Form the findings, this study suggest that lotus root tea added with Rubi fructus powder in the aspects of the consumer acceptability and functionality but suggest that lotus root tea added with Gardenia jasminoides powder in the aspects of the color of the tea.