Abstract:In order to explore the effects of different brewing conditions on tea polyphenols in green tea，this paper selected green tea from Rizhao city，Shandong province.First，the brew temperature，brew time and ratio of material to liquid were studied by single factor experiment，to get the best conditions of various factors，respectively.Then，by orthogonal experimental design，explores the three factors effect on the yield of Rizhao green tea polyphenols.The results showed that when the temperature was 60℃-80℃，the yield of tea polyphenols increased with the rise of brew temperature，while when the temperature was 90℃-100℃，the yield of tea polyphenols decreased.The yield of tea polyphenols increased with the prolongation of brew time，but the rate of increase of tea polyphenols was slightly higher than that of 10 min-14 min at 6 min-10 min.When the ratio of material to liquid was between 1 ∶10（g/mL）-1∶20（g/mL），the yield of tea polyphenols increases with the increase of water amount，while when the ratio of material to liquid was between 1 ∶20（g/mL）-1∶30（g/mL），the yield of tea polyphenols decreases with the increase of water amount.The orthogonal test results showed that the yield of tea polyphenols was the highest under the conditions of brew temperature of 80 ℃，brew time of 10 min and ratio of material to liquid of 1 ∶20（g/mL）.