An extraction method for a tea enzyme comprises the steps of: performing a fixation to tea leaves at an ambient temperature of 0 DEG C to minus 30 DEG C in which the fixation is utilized to disable an enzyme from functioning in the tea leaves so as to transform a tea-leaf tissue into a crystal that is a solid transformed from part of a previously-dissolved solute when a hot saturated solution is cooled adding the tea leaves and a yeast specie capable of fermenting the tea leaves into a sealed container for glycosylation in which a tangled chemical reaction is produced by sugar molecules and protein molecules so that the yeast can be utilized to perform a sugar-free fermentation on the tea leaves for 5 to 7 days and performing several times of hot and cold impacts at 0 degrees to 80 degrees in which each time a strong surviving bacteria is found in the fermented tea leaves after a few minutes so that the fermented tea leaves can produce polysaccharides.一種茶酵的萃取方法,包括:將茶葉在0度~零下30度環境溫度下進行殺青(其中,殺青為讓茶葉中的酵素停止作用),使茶葉組織成為結晶體(其中,結晶體解釋為熱的飽和溶液冷卻時,一些原已溶解的溶質就會變回固體);將可使茶葉發酵之一酵母菌種與茶葉加入一密封容器中進行醣化作用(糖分子和蛋白質分子產生糾結的化學反應),以使得該酵母菌對茶葉開始進行無糖發酵至5~7天;以及以0度~80度冷熱衝擊方式連續數次,每次經數分鐘在發酵茶葉中找尋一強壯存活的菌種,使發酵茶葉產生多醣體。步驟110~步驟130
