Abstract: The aim of this research was to solve the problem of low contents of ester-catechins and EGCG (epigallocatechin gallate) in instant tea. Using different processing raw materials of oolong tea or green tea plucked in different seasons and of oolong tea plucked from different varieties, different kinds of instant tea were produced. The contents of ester-catechins and EGCG were detected by HPLC. It was confirmed that the contents of ester-catechins and EGCG in instant oolong tea processed from fall oolong tea were higher than that from spring. The contents of ester-catechins and EGCG in instant green tea processed from summer green tea were higher than that from spring. There were significant differences in the contents of ester-catechins and EGCG in instant oolong tea made from different cultivars and the order followed‘Dancong’>‘Maoxie’>‘Tie Guanyin’.