An analysis of the physicochemical properties and a sensory evaluation of a green tea infusion extracted from green tea for a cold water extraction (GTCW) at 5 and 25℃ for different times were performed. The green tea infusion extracted from GTCW at 5℃ had a higher pH, vitamin C content and a* value than that at 25℃, but lower L* and b*value, soluble solid, total polyphenol and amino acid contents. With increasing extraction time, the b*values and soluble solids, and total polyphenol and amino acid content increased. In a sensory evaluation, the overall acceptability had the highest score at a green tea infusion extracted at 5℃ for 10 h and 25℃ for 6 h. In conclusion, a green tea infusion extracted at 25℃ was higher in most characteristics than that at 5℃, and the green tea extracted for a long time was more beneficial. This suggest that GTCW should be extracted at 5℃ for 10 h and 25℃ for 6 h.
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