In this study, we investigated the freezing characteristics of tea leaves with different water content during tea manufacturing. The passing-through time in the maximum ice crystallization zone affects the quality of frozen food. A relation between the passing-through time and water content was approximated using an exponential function. The molecular weight of the liquids, in an aqueous solution, in the tea leaves was calculated as 321.97 g/mol. We determined the solid-liquid phase equilibrium curve and calculated the following：j＝0.71 and c＝1.14. The resulting data curve fit the range of a solution of high concentration.