The purpose of this study was to explore the high-value utilization of tea stalk. The Shaoguan local Amauroderma rudewas used for solid fermentation based on tea stalk. The optimal medium formula of A. rude was screened by mycelium growth, and the mycelium tea was prepared by vacuum freeze-drying technology. The results showed that the optimal medium formula of A. rude was tea stalk 70%, oat 29% and sucrose 1%. Compared with contro groupl , the contents of crude polysaccharide and fatty acid of mycelium tea were significantly increased (P<0.05), the content of tea polyphenols was significantly decreased (P<0.05), and the sensory components of “fruity”, “sweet” and “floral” were significantly increased (P<0.05). The appearance of mycelium tea soup is light yellow, without obvious impurities, clear and transparent, and has the unique aroma and taste of fungi and tea. This study provided a scientific basis and a new way for the development and utilization of A. rude strains and the high-value utilization of tea stalk.