Tea beverage, a kind of tea comprehensive processing product, is widely consumed due to its diverse flavors, convenience, and health benefits. Their quality and stability were influenced by many factors such as raw material, processing technique, and storage conditions. Understanding the interactions between these factors and processing methods is crucial for enhancing product stability, preserving flavor, and increasing consumer acceptance. This chapter reviews the key flavor compounds in tea beverages and the critical factors affecting their flavor qualities. It further explored the impacts of major processing technologies, including extraction, clarification, and sterilization, on the flavor development and overall quality, with a special emphasis on flavor improvement methods. Additionally, global innovations and advancements in tea beverage processing were discussed, highlighting their potential for improving sensory attributes and extending shelf life. Future research should focus on optimizing processing parameters and developing innovative technologies to ensure the production of high-quality tea beverages.