Tea is one of the most popular Soft drinks. Flavoured teas are favored by their many consumers. Flavour plays an important role in the consumer satisfaction and influences further consumption of foods. Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile, preserving them is often a top concern of food manufacturers. Encapsulation of flavours can protect them against evaporation, reaction, or migration in a food. Active packaging protects active compound and causes a controlled release of active compound. The purpose of the present study was production of a biodegradable porous film which is aroma releasing that can be used as an alternative to the tea bag paper and then evaluation of the characteristic of the resultant film. Porous film of cellulose acetate was prepared by the dry phase inversion process. The formulation of film was optimized to achieve the suitable film. To produce 9 film formulations, the ratio of solvent and non-solvent was 6:4, 8:2 and 9:1 and the concentrations of cellulose acetate were varied to 2.5, 5 and 10%. Then the Permeability of these films was investigated. The mechanical properties, the solubility, the white index, the opacity and the morphology of porous films were studied and then the best formulations were selected to production of the aromatic film. Linalool was added to the film formulation either microencapsulated or non-microencapsulated. The concentrations of linalool was varied to 5, 10, 15% w/w of weight of cellulose acetate. The results showed that the ratio of solvent to non-solvent had a great influence on the pore size of cellulose acetate film. So that porous film was produced only in 6:4 ratio of solvent to non-solvent. Increasing the CA content (10%) in the casting solution decreased the permeability of the films. In contrast, the solubility, the mechanical properties and the opacity of the films increased, hence, white index did not have a significant difference in the films. SEM pictures illustrated as expected, addition of low concentration of CA (2/5%) to the casting solution created a highly porous structure at the film. The result showed that increasing encapsulated linalool in CA films enhanced solubility and pure water flux of them and reduced mechanical properties of CA films and did not have a significant difference in water content of film. In CA film containing linalool, during 30 days about minimum 75 and maximum 95 percent of linalool was lost and about the encapsulated linalool embedded in CA film, at same time approximately minimum 20 and maximum 40 percent of linalool was lost. These results clearly identified that microencapsulation of linalool is necessary and the porous film of cellulose acetate containing microencapsulated linalool can be used as a flavored film. Film with %2.5 cellulose acetate containing linalool %5 w/w of weight of cellulose acetate, had the best release during consumption and maximum shelf life. This innovative concept of flavored films may thus be a releasing system toward improved taste drink specially tea. Key Words Cellulose acetste, Dry phase inversion, Release, Encapsulaion, Flavour, Porous film, Retention