The surface properties and dissolution kinetics of tea polyphenols, TP, with different polyphenol percents, e.g. at about 80, 90, and 100%, were studied. The surface free energy of TP was found in the range of 39-44mN/m directly proportional to the polyphenol percent, and dominated by the Lifshitz-van der Waals interaction component. TP is strong in Lewis base and weak in Lewis acid, and the Lewis acid-base interaction component was increased with the polyphenol percent increase. The dissolution of TP in water can be enhanced by increasing both the polyphenol percent and temperature, and this process follows the second-order kinetics model. The dissolution of TP in DMF has been found unlike in water due to ignoring the polyphenol percent variety.