Abstract: OBJECTIVE To optimize the extraction process of tea by orthogonal design and BP neural network-genetic algorithm. METHODS Using caffeine, EGCG and ECG as the indexes, based on the single factor experiment, orthogonal design and BP neural network-genetic algorithm were used to optimize the ultrasonic-assisted extraction process of effective components in tea, and these process by the two methods were validated. RESULTS The optimum extraction conditions were 85% ethanol concentration, 80℃ and 10 min ultrasonic time. The validation score was 99.050. The optimum extraction scheme obtained by BP neural network-genetic algorithm was ethanol concentration 89%, extraction temperature 88℃, ultrasonic time 13 min, network prediction score 100.758, process verification score 99.651, relative error 1.099%. CONCLUSION BP neural network-genetic algorithm mathematical model can be used to predict and optimize the extraction process of effective components in tea, and slightly better than orthogonal design.