Abstract: When a hot aqueous infusion of tea leaf cools down ,it slowly becomes turbid and the tubidity thickens with time to form a cloudy precipitate .This character of tea infusion causes technological problems in industrial processes such as manufacture of tea drink .This paper dealed with the conditions of preventing low temperature turbidity of tea brew and the ways to solubilize tea cream with B-cyclodextrin in comparison with the different effects of brew quality in other methods of tea solubilization It also studied the of tea brew color by the technologcal conditions of tea cream solubilization ,Then based on these studies ,the optimal parameters of solubilization of tea cream with B-cyclodextrin were determined by the experiment

Key words: Tea Tea Cream Cyclodextrin B-cyclodextrin