This study compared the physicochemical properties and performed a sensory evaluation of a green tea infusion extracted from green tea for 2, 4, 6, 8, and 10 min (EGP) and a green tea infusion extracted for 2 min at 70℃ that was then left to stand at room temperature for 2, 4, 6, and 8 min (EGT). The green tea infusion extracted from EGP had higher vitamin C, soluble solid, total polyphenol, and total amino acids contents as well as a higher a* value than EGT. In the sensory evaluation, the astringency increased with increasing extraction time. The results showed that EGP scored higher in most of the characteristics than EGT. Based on the physicochemical properties and sensory evaluation, it was predicted that the optimal range of leaching conditions for the green tea infusion was 70℃ for 2 min.