Abstract: The quality changes of tea liquor were studied by black tea with and without enzymes in Super-micro-Comminuted Enzymatic Reactor(SCER) to probe the superiority of SCER to black tea extraction, and to search for a new approach to manufacturing tea liquor. The results show that the soluble solid contents and tea polyphenols contents of tea liquor by SCER, which show an uptrend when cutting temperature, cutting frequency, cutting time and enzyme quantity increase, are 6.7%～12.6%, 1.5～8.0% higher than those by colloid mill, 16.0%～20.1% and 6.2%～24.4% higher than those by hot water extraction directly, respectively, at the same situation. The tea polyphenols contents greatly increase by 23.3%～35.6% when adding enzymes compared with not adding enzymes in the reactor.