The physicochemical characteristics and sensory evaluation of green tea extract were investigated during storage at room temperature for 0, 2, 4, 6, 8, 10 and 12 hours. Color, pH and vitamin C, total phenolic, total free amino acid, and soluble solid contents were measured and sensory evaluation was conducted. In color, the b value increased with increasing storage time. Vitamin C, total phenolic, total free amino acid and soluble solid contents did not change significantly with increasing storage time. In sensory evaluation, the scores of color, flavor, sweetness, bitterness and astringency did not change significantly with increasing storage time. In conclusion, the physicochemical properties and sensory evaluation of green tea extract did not change significantly at room temperature within 12 hours after extraction.