The characteristic feature of oolong tea components is that it contains numerous kinds of polymerized-polyphenols,which are derived from tea catechins by polyphenol oxidases or by heating process,which is called semifermented process.Oolong tea polymerized-polyphenols,EGCG,gallocatechin gallate and caffeine,which are the major compounds of oolong tea extract,were examined (1).Isolation of tea polyphenols or catechins has been based on chromatography on (semi-) preparative HPLC and sephadex LH-20 (2,3).The procedures are times consuming and tedious.Thereafter,it is ideal for the separation of tea polyphenols or catechins by HSCCC (4-6).High-speed countercurrent chromatography (HSCCC) has been applied for the separation of oolong tea polyphenols.The HSCCC run was carried out with a two-phase solvent system composed of hexane-ethyl acetate-methanol-water-acetic acid (1:5:1:5:0.25,v/v) by eluting the lower aqueous phase at 2 ml/min at 700 rpm.The results indicated that catechins including epigallocatechin gallate,gallocatechin gallate and epicatechin gallate were isolated from the aqueous extract of oolong tea (Fig.1).Fujian Tieguanyin,Dahongpao,Guangdong Fenghuang Dancong and Taiwanese oolong have similar HSCCC profiles.Solvent system: hexane–ethyl acetate–methanol–water–acetic acid (1/5/1/5/0.25,v/v); mobile phase: lower aqueous phase; low-rate: 2 ml/min; column volume: 243.0 ml; sample size: 40 mg; retention of stationary phase: 66.3%; 1,2,4: unknown; 3: EGCG; 5: GCG; 6: ECG.