Abstract: red and purple tea is a special tea resource and draws attention because of anthocyanin. As a natural pigment anthocyanin has many biological effects and can be used in food, medicine, health product and cosmetic field. The research used ultrasonic and acid ethanol to extract and separation anthocyanin in tea; we confirmed the best extraction conditions by single factor and orthogonal analyse and obtained anthocyanin crude extracts. The result showed that 80% ethanol concentration, 0.6% acid concentration, 1 to 25 mass to liquid and 3 extract time could obtain high content anthocyanin, and extraction ratio was 378.25mg/100g. pH stability showed that in acid condition anthocyanin had higher reservation while alkali condition anthocyanin reservation was relatively lower. This research will provide prospective research base for widening producing source, identification and developing special tea health products of anthocyanin.