Effects　of　steam　explosion　(SE)　treatment　(0.3-1.0　MPa,　30-90s)　on　the　physicochemical　and　functional　properties　of　dietary　fiber　(DF)　extracted　from　tea　residue　were　investigated.　Results　showed　that　SE　led　to　the　formation　of　porous　and　less　compact　microstructures　of　tea　residues.　Compared　with　the　control　sample　(12.41　g/100　g),　the　content　of　soluble　dietary　fiber　(SDF)　was　markedly　increased　by　SE,　reaching　the　maximum　of　23.03　g/100　g　when　steam　explored　at　0.5　MPa　for　90　s,　due　to　the　degradation　of　insoluble　dietary　fiber　(IDF).　The　physicochemical　and　functional　properties　were　significantly　influenced　by　SE　treatments.　IDF　exhibited　decreased　water　holding　capacity　(WHC),　swelling　capacity　(SC),　oil　holding　capacity　(OHC)　after　SE,　whereas　the　physicochemical　properties　of　SDF　from　SE-treated　tea　residues　(0.3　MPa,　90s)　were　greatly　improved.　The　glucose　absorption　capacity　(GAC),　cholesterol　adsorption　capacity　(CAC),　and　nitrite　ion　adsorption　capacity　(NIAC)　of　both　IDF　and　SDF　showed　trends　of　first　increasing　and　then　decreasing,　indicating　that　excessive　SE　treatment　resulted　in　poor　properties　of　DF.　These　findings　are　of　great　value　for　the　high-value　utilization　of　agricultural　by-product　and　development　of　functional　foods.