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Lotus and Green Tea leaves are two frequently used medicinal plants in Vietnam, utilized as food, drink, or in traditional treatments to help with weight loss and cholesterol reduction. The study’s major goal is to determine the parameters of the process preparation in order to generate instant tea powder that satisfies quality criteria for customer demand. Twenty experiments are conducted using the D-optimal model to evaluate the cause-effect relationship and optimize the production process of instant tea powder. Four independent variables are selected for the survey namely alcohol concentration (40%; 50%; 60%), carrier mass (10 g; 20 g; 30 g), inlet air temperature (160 °C; 170 °C) and flow rate (4 rpm/min; 5 rpm/min). The instant tea powder is effectively created and met quality parameters, with a drying performance, moisture content, total phenol and flavonoid content of 29.15%, 4.83%, 45.29 mg GA/g, and 70.68 mg QE/g, respectively. In conclusion, the optimal parameters of the preparation process were identified, which included an alcohol content of 60%, a carrier mass of 10 g, an inlet air temperature of 165 °C, and a flow rate of 4 rpm/min.