The extraction effect of tea quality components by the ultrasonic wave-assisted extraction and the traditional water extraction was comparatively studied, and the best technical parameters for ultrasonic wave-assisted extraction was screened out. The results showed that tea extraction by ultrasonic wave-assisted extraction is better than that by traditional water extraction under the same technical parameters condition, which are ratio of tea to water, extraction temperature, time and times. The best operating parameters of tea extraction by ultrasonic wave-assisted extraction are 1:15 ratio of tea to water, 95℃water temperature, two times extraction (1:8+1:7) and 15βmin each time, and the extracted rate of amino acid, water soluble protein, polyphenol, water soluble carbohydrate, caffeine, simple catechin, estered catechin, water extracts can increase 23.13%、36.92%、14.88%、24.40%、19.24%、26.45%、10.12%、12.27% in sequence.