Green tea leaves contain tea polyphenols, tea caffeine,amino acids, saponins, tannins, etc., with about 10/30%(w/w) polyphenols and 2/4% (w/w) caffeine. Tea polyphenolsinclude catechines, flavanols, flavanones, phenolicacids, glycosides and the aglycons of plantpigments. They are soluble in water, ethanol, methanol,acetone etc. Tea polyphenols isolated from green tealeaves, are natural antioxidant [1], and have a scavengingeffect on active oxygen radical [2]. Tea polyphenolshave important applications in food industry andmedicine for daily use. Tea polyphenols have a strongeranti-oxidative activity than butylated hydroxyanisole,butylated hydroxytoluene and DL-a-tocopherol; and thetoxicity of tea polyphenols is lower than butylatedhydroxyanisole, butylated hydroxytoluene and DL-atocopherol[3].Microwave digestion of matrices for their eventualelemental analysis has been routinely used for severalyears [4]. Recently, microwave-assisted extraction(MAE) has been used for the extraction of biologicallyactive compounds, such as extraction of essential oilsfrom the leaves of rosemary and peppermint [5],extraction of taxanes from Taxus biomass [6], extractionof ergosterol and total fatty acids from fungal hyphaeand spores, mushrooms, filtered air, artificially contaminatedcorn, naturally contaminated grain dust, andsoil [7] and the extraction of azadirachtin-relatedlimonoids from neem seed kernel [8].Extraction of tea polyphenols and tea caffeine fromgreen tea leaves has been reported [9/11]. However, noreport has been done on the use of MAE for theextraction of tea polyphenols and tea caffeine fromgreen tea leaves. The purpose of this work was todevelop a MAE method and evaluate MAE andconventional extraction methods for the extractionof tea polyphenols and tea caffeine from green tealeaves.