Abstract: The tea is one of the most popular healthy drinkables, it includes tea protein, tea polysaccharide, tea polysaccharide and coffee pot. Tea protein was extracted using alkaline method form fired and fresh tea, respectively, then the solubility, molecular weights, amino acids composition, water absorption, oil absorption, emulsion capacity, emulsion stability, foaming capacity, foaming stability and gelation of the two proteins were tested and compared. The results showed that oil absorption, emulsion capacity and gelation of protein from fired tea was better than that extracted from fresh tea, but the solubility, water absorption, emulsion stability, foaming capacity and foaming stability of protein from fresh tea was better than that extracted from fired tea. The molecular weights and amino acids composition of the two proteins were also studied. The results showed that the molecular weights of the two proteins have little difference, the amino acids composition from fired tea was better than that extracted from fresh tea but CYS.