Abstract: The teaphenols and coffeic alkali are extracted under the condition of 166 of the ratio of water to tea at 80℃ for 8 min. The contents of teaphenols and coffeic alkali in tea soup are respectively to be (1.130～1.140 g/L )and 0.297～0.310 g/L, and the relative extracted efficiency is 93%～99% and 84%～95%. When the concentrations of teaphenols and Coffeic alkali in solution of tea soup surpass (3.0g/L) and 0.5 g/L, the teaphenols and coffeic alkali can interact to produce the associated polymers, to lead to form the turbid solution for greentea drink, and furthermore to reduce the quality of greentea drink.

Key words: greentea drink； teaphenol； coffeic alkali； interact； turbid solution；