Based on normal extraction, lower temperature extraction, microwave extraction and ultrasound wave extraction, experiments were designed to study the effects of different extracting ways on the tea soup quality with the same raw material.The results of measurement of infusion colour and turbidity indicated that microwave and lower temperature extraction had better infusion colour and turbidity of tea soup.Chemical component determination revealed that microwave extraction and lower temperature extraction were benificial to soup quality.Normal extraction and ultrasound wave extraction were advantageous to increase chemical content of water extracts, but the TP/AA and caffeine were high,therefore it is difficult to prevent their sediments.