At　present,　lactic　acid　bacteria　(LAB)　fermentation　is　commonly　considered　as　an　effective　strategy　to　remarkably　drive　the　improvement　of　flavor　and　nutritional　value,　and　extend　shelf-life　of　fermented　foods.　In　this　study,　the　by-product　of　tea　manufacture,　including　broken　tea　segments　and　tea　stalk,　was　used　to　produce　fermented　tea　beverages.　In　addition,　the　residual　components　of　matrices　and　bacterial　metabolites　were　measured,　as　well　as　the　sensory　quality　of　the　beverage　was　evaluated.　Subsequently,　the　determination　of　monosaccharides,　volatile　aroma　profile,　free　amino　acids,　biogenic　amines　and　organic　acids,　and　several　functional　substances　involving　gamma-aminobutyric　acid　(GABA),　polyphenols,　caffeine　and　L-theanine　were　carried　out.　The　results　revealed　that　glucose,　fructose,　mannose　and　xylose　are　principal　carbon　source　of　Lactobacillus　plantarum　RLL68　during　the　fermentation;　moreover,　the　abundance　of　aromatic　substances　is　varied　dramatically　and　the　characteristic　flavors　of　the　beverages,　particularly　fermentation　for　48　h　and　72　h,　are　imparted　with　sweet　and　fruity　odor　on　the　basis　of　initial　nutty　and　floral　odor;　Meanwhile,　the　organoleptic　qualities　of　fermented　beverages　is　also　enhanced.　Furthermore,　the　levels　of　organic　acids　and　GABA　are　elevated,　while　the　bitter　amino　acids,　as　well　as　some　bioactive　substances　including　tea　polyphenols　and　L-theanine　are　declined;　Besides,　the　caffeine　level　almost　remains　constant,　and　quite　low　levels　of　various　biogenic　amines　are　also　observed.　The　results　of　this　study　will　provide　the　theoretical　basis　to　steer　and　control　the　flavor　and　quality　of　the　fermented　tea　beverages　in　the　future.