Abstract:Ziyang selenium-enriched tea was selected as the materials， and five factors including brewing tem－ perature， solid-to-liquid ratio， brewing time， brewing numbers and water quality were carried out to investi－ gate their effects on the dissolution of tea polyphenols and the DPPH free radical scavenging capacity of tea soup. The results showed that all the studied parameters had a certain influence on the dissolution of tea polyphenols and the DPPH free radical scavenging ability of tea infusion. Furthermore， linear regression analy－ sis was conducted between the tea polyphenol contents and the tea infusion's scavenging capacity of DPPH free radical， and the correlation coefficient was ranged from 0.020 8 to 0.653 4， which suggested that the tea polyphenols were not the only contributor to the DPPH free radical scavenging capacity of tea soup.