Abstract:  Using purified water as the solvent, Green tea was extracted by microwave treatment.The result demonstrated that microwave treatment could improve leaching tea- polyphenols. Being leached 2 times by microwave (Material- water ratio 1:20,Time 3 min),then the green tea was leached by purified water(50℃ ) 1 time in 10min.The result showed that the leaching rate of tea- polyphenols was 90.55 percent, which was higher than that of being leached by the mixture of ethyl alcohol and water. The analysis of HPLC demonstrated that among the tea- polyphenols production made from the Green tea extracted by microwave treatment, there was a little alteration in catechin composition. However, there was not so much decrease to EGCG and ECG.

Key words: Microwave Green tea Tea- polyphenols Leaching character