We designed a parametrical study to optimise the polyphenol liquid-solid extraction in green-tea by clarification by centrifugation followed by microfiltration through a 0.22 mu m cellulose acetate membrane. Grounding, sieving and selecting the optimal granulometry (0.15-0.74 mm) increased the total polyphenol concentration by 14% compared to unground leaves, while using 61% of the initial tea leaves mass. The optimal polyphenol extraction conditions were water-to-tea ratio of 20:1 mL g(-1), temperature of 80 degrees C, and extraction time of 60 min. The sequential clarification process decreased the turbidity of the extract (from 1197 to 13 NTU), while only reducing the polyphenol concentration by 13%. The permeate of the microfiltration process formed 82% less tea cream than the centrifuged extract after 30 days under refrigeration at 5 degrees C. This sequential clarification is suitable to produce a green tea extract with low turbidity and reduced tea cream.