This study tested the effects of water temperature (65-95oC), infusion time (60-120 sec), and infusion number (1-5 times) on the contents of catechins, caffeine, and theaflavins in Korean enzymatic fermented tea. Catechins were detected in all infusions (1-5 times), whereas tea in the first and second infusions showed the highest catechin contents. Epigallocatechin was present at the highest concentration in enzymatically fermented tea infusions. The infusion pattern of caffeine was similar to that of catechins. Both theaflavins and theaflavin-3-gallate were present at significantly higher contents in tea infusions than both theaflavin-3''-gallate and theaflavin-3,3''-gallate, and their contents were mainly eluted in the first and second infusions.