By the virtue of convenience and safety, tea bags are well-known among Vietnamese consumers. Codonopsis pilosula, also known as Dang Sam, has great potential in Vietnam; however, in order to introduce these products to global markets and to domestic consumers believing in its application, further researches need to be conducted. This study aimed to evaluate the processing conditions of each step of Dang Sam dried tea bags with the highest total saponin content (TSC) and soluble solid content (SSC). The methods used to investigate TSC, total phenolic content (TPC), and antioxidant activity (AA) were Vanillin-Sulfuric assay, Folin-Ciocalteau reagent, and DPPH assay, respectively. SSC was determined by using a refractometer. The drying conditions were identified using four drying temperatures (60, 70, 80, and 90oC) and four drying durations (5, 6, 7, and 8 hours). The samples were then examined with different sieve sizes (500, 212, 125, and 63µm). As a result, the study revealed the optimal drying conditions of Dang Sam tea were dried at 90oC for 7 hours and the optimal grinding size was all particles between 500 µm and 212 µm. In addition, the appropriate brewing time was from 7 to 8 mins, and the applicable ratio of tea: water was 1:100 w/v. In general, this study contributed greatly to the food industry with the updates of antioxidant activity, nutritional value and processing conditions of Dang Sam dried tea bags.