Abstract: Current status of the distribution,structure,property,biosynthesis,detection and extraction of chlorophyll in tea is reviewed.Possible biosynthesis mechanism and applications of the tea chlorophyll for chemical,pharmaceutical and food industries are presented.The discussion includes: ① Research in the genetic mechanism and related functional genes of tea chlorophyll is still in the initial stage.Increased attention and efforts by the scientists will be required.Utilization of models in studying chlorophylls of other plants might be necessary for the study on tea as well.② Understanding the relationship between the chlorophyll and the aroma and taste of tea would provide a guideline for effective tea breeding.③ Chlorophyll extraction and value-added product development would improve the profit margins and warrant a sustainable and healthy tea industry for the nation for the years to come.