Abstract: Based on orthogonal test, the processing of low caffeine instant green tea with fresh tea leaves was optimized and pilot scale test was carried out. The results showed that the order of factors which influence the extraction result of green tea was :temperature >time >pH >solid-liquid ratio. The optimal parameters of extraction of low caffeine instant green tea with fresh tea leaves were as follows:temperature 95℃, extraction time 75 min, solid-liquid ratio 1 ∶18 (g/mL) , pH5.5. The caffeine content of low caffeine instant green tea processing with fresh tea leaves was 7.9mg/g. With lower content of ester type catechins, the instant green tea tasted less bitter. The result of pilot scale test showed that this processing was of low cost and energy consumption.