Abstract: The water-soluble substance of green tea seeds (TSW) is extracted by water extraction, and the TSW gel with 15% mass fraction is prepared by the thermal gel method. The free radical scavenging rate and total antioxidant capacity of the extracts are determined by the DPPH method and Kit method. The stability of the emulsion is determined by creaming index and microscopic observation. Meanwhile, the gel index and gel water retention of TSW gels are determined. The results show that when the concentration of TSW is 0.3%, the DPPH clearance rate is the highest, which is 17.53%. It is confirmed that the higher the concentration of TSW, the stronger the antioxidant capacity. The storage stability of TSW emulsion can be improved by increasing the volume fraction of the oil phase. TSW solution with 15% concentration is gelatinized completely at 90℃, and the water holding capacity of gel is greater than 98% at room temperature.