Abstract: The local tea variety (Mao Jian) in Hunan was taken as test material. The content of polysaccharide in tea was determined by sulfuric acid phenol method. 10 single factors affecting the extraction yield of tea polysaccharide were selected for polysaccharide extraction. At the same time, principal component analysis was used to select the 4 main single factors affecting the extraction rate of polysaccharides, 4 factors and 3 levels orthogonal tests were carried out. The optimum extraction process parameters were as follows:number of extraction was 3 times, extraction temperature was 85℃, enzyme reaction time was 3.0 h, ultrasonic power was 1000 W. Under this condition, the tea polysaccharide extraction rat in the condition was (5.01%±0.08%).This method was reliable and of high extraction rate, which was suitable for extraction of polysaccharides in tea.