Abstract: The mechanism and conditions of adsorption of yeast cells from fermented tea towards tea polyphenols were studied.With the determination of adsorption rate and yeast colony counts as indicators,the difference adsorption mode of tea polyphenols about between live and dead yeast and the adsorption conditions of live yeast were investigated.The results were as follows: the tea yeast had different adsorption capacity for tea polyphenols.Yeast C had more advantage of hydrogen bonding groups on the surface of the structure.The Van Edward force was strong because of the more positive charge of the surface,which lead to more adsorption effect with phenolic groups in tea polyphenols.The adsorption rate of tea polyphenols was higher,reaching to 15.49%.The adsorption ability to tea polyphenols of live yeast was significantly stronger than dead yeast.The adsorption rate of tea polyphenols was closely related to the growth of yeast.The highest adsorption rate was obtained when cultured for 20 h.Yeast gained the highest adsorption rate of tea polyphenols in the optimized culture condition: the rotation speed was 200 r / min,the temperature was 33 ℃,p H was 4.0,and the 10 m L tea polyphenols solution( 30 mg / m L)was added.This results may provide some scientific basis for the food and drug industry.