In order to improve the quality and solubility of instant green tea, this paper is an attempt to study the effect of different extracting times on the content of main taste compounds, liquor color difference and organoleptic quality of instant green tea.Results show that the yield of solid substance in the first extraction is 4~5 times of the second extraction. Liquor color, organoleptic quality and solubility in the first extraction are obviously better than those in the second extraction. The one time extracting technique can enhance the prod...