The　objective　of　this　research　is　to　explore　the　physical　characteristics　under　the　influence　of　micronization　and　antioxidant　activity　of　green　tea.　It　is　expected　to　use　superfine　green　tea　powder　as　a　nature　food　additive.　The　main　composition　and　physical　characteristics　of　superfine　green　tea　powder　as　well　as　ordinary　green　tea　powder　is　determined,　and　then　difference　of　antioxidant　activity　of　superfine　green　tea　powder　and　ordinary　green　tea　powder　is　compared.　The　result　showed　that　micronization　didn＇t　break　down　the　composition　of　green　tea,　however　would　increase　the　content　of　soluble　fiber　to　some　extent.　The　physical　characteristics　of　superfine　green　tea　powder　were　superior　to　ordinary　green　tea　powder.　The　water　solubility　of　green　tea　powder　decreased　accompany　with　the　increase　of　pH.　The　water-holding　capacity　was　not　significantly　correlated　with　pH.　It　was　a　positive　correlated　between　the　stability　and　pH.　The　dispersity　was　negative　relation　with　pH.　Both　superfine　green　tea　powder　and　ordinary　green　tea　powder　had　favorable　antioxidant　activities.　Superfine　green　tea　powder　demonstrated　stronger　antioxidant　activity　than　the　ordinary　green　tea　powder.　©　2018,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.