Abstract: In order to study the optimum extraction process of tea polyphenols from jasmine scented tea by using the cellulose enzymatic hydrolysis, the effects of cellulase addition, enzymatic hydrolysis temperature, enzymatic hydrolysis time, the ratio of liquor to material and pH value on the extraction rate of tea polyphenols were investigated. Then, the response surface optimization experiments were carried out to study the optimal process of enzymatic extraction of tea polyphenols from jasmine scented tea by selecting the cellulase addition, the ratio of liquor to material and pH value as the key processing parameters. The results showed that on the basis of the enzymatic hydrolysis time of 90 min and the enzymatic hydrolysis temperature of 50℃, the optimal extraction process of tea polyphenols was as follows: the amount of enzyme added was 33.8 mg, the ratio of liquor to material was 100∶1, and the pH value was 4.8. Under these conditions, the extraction rate of tea polyphenols was 15.89%, which was close to the model predictions.