Abstract: A capillary electrophoresis (CE) method was developed for the simultaneous determination of a number of major ingredients of green tea. The components analyzed were caffeine, adenine, theophylline, epigallocatechin 3-gallate, epigallocatechin, epicatechin 3-gallate, (-)-epicatechin, (+)-catechin, gallic acid, quercetin and caffeic acid. Separation was achieved using a fused capillary column with 0.15 M H3BO3 as buffer at a pH of 8.5, UV detection at 210 nm and 20 kV of voltage. Analysis was carried out after treatment (extraction, filtration and dilution) of the samples in a flow injection system which was coupled to a CE equipment via a programmable arm. The procedure allows the determination of these compounds in <20 min. Quantitative analysis was performed by the standard addition method. Limits of detection ranged between 0.04 µg/mL for flavonols and 1.2 µg/mL for caffeine.