An extraction method of tea water with pressurized water vapor is disclosed, which comprises baking tea leaves and extracting tea water with pressurized water vapor. The tea water is obtained by increasing pressure to adjust the temperature of water vapor and letting the water vapor pass through temperature-adjusted tea leaves. The method maintains the temperature characteristics of the tea and improves dissolving out of trace elements from tea leaves. The tea water obtained has appearance of pure color and tea infusion is translucent. The method improves color stability and cold solubility of the tea infusion, improves color of the instant tea products, and can be widely used in all kinds of tea beverage and on-site tea rooms. The method can increase parameter consistency of the produced tea infusion caused by heat, overcome the shortcomings of lack of taste by long time steeping of the tea and of drinking excessive water when people change the tea species, and reform the preparation method of tea beverage and the method of tasting tea. The raw materials of making tea beverage in the present invention can be old tea leaves and tea dust. Hence, it can improve the production efficiency of tea farmers indirectly and improve the quality and grade of the tea leaves. The present invention belongs to the field of the tea leaves processing and tea beverage.La présente invention concerne un procédé dextraction deau de thé à laide de vapeur deau sous pression, ledit procédé consistant à cuire des feuilles de thé et à extraire leau de thé à laide de vapeur deau sous pression. Leau de thé est obtenue en augmentant la pression en vue dajuster la température de vapeur deau et en laissant passer la vapeur deau à travers les feuilles de thé à température ajustée. Le procédé selon linvention maintient les caractéristiques de température du thé et améliore la dissolution des oligo-éléments contenus dans les feuilles de thé. Leau de thé obtenue présente une apparence de couleur pure
