Abstract: Effects of extraction temperature, time and ratio of tea to water on sensory quality, extraction rate, concentration, extraction quantities of main biochemical components, TP/AA, ﹣a/b and tea cream of fresh tea juice were studied by orthogonal test L9 (33). The results showed that with increases of extraction temperature and time, sensory quality of fresh tea juice declines, but the extraction yield and concentration increase. Higher extraction rate and concentration and better sensory quality of fresh tea juice can be obtained at the ratio of tea to water 1:10. Considering the sensory quality and extraction rate of fresh tea juice as well as the cost of industrialization, the optimum conditions of extracting of fresh tea juice are determined as fallows: extraction temperature 45 ℃, time 10 min and ratio of tea to water 1:10.

Key words: fresh tea juice, extraction, sensory quality, extraction rate