Abstract:The single factor and orthogonal experiments were performed to optimize the dissolution of selenium from Enshi Seenriched tea. The effects of brewing times using tap water and ultrapure water on the antioxidant activity of the tea and the dissolution characteristics of selenium and polyphenols were studied.The results showed that the ratio of tea and water 2∶50 (m/V,g/mL),brewing temperature 100℃,brewing time 6 min,tea particle size 150 μm was the optimal brewing condition of Enshi Seenriched tea. Under the optimal brewing condition,the dissolution rate of selenium was 385.57 ng/g. The selenium leaching rate of the first tea soup was about 12%,nearly 3 and 67 times higher than that of the second and third brewing tea soup,respectively. The general dissolution rate of selenium in tea soup using the tap water was higher than that in ultrapure water. The proportion of tetravalent selenium was 70% to 90% in each tea soup,and the selenium was mostly distributed in the small molecules of tea soluble substance. Similar trend on polyphenols was found with 60 mg/g of extraction rate in the first tea soup,2 and 3 times higher than that in the second and third tea soup,respectively. Seenriched tea soup had excellent antioxidant activity,and the antioxidant activity of tea soup brewed by ultrapure water was slightly higher than that of tap water. The antioxidant activity of tea soup decreased with the increase of the time of brewing. Brewing three times can achieve greater use of active ingredients.