This study examined growth and sensory characteristics of soybean sprout cultured at $25pm1^{circ}C$ for 4 days with distilled water(control) and green tea extract(0.03 and $0.05\%$). Initial germination rate was higher when soaking in green-tea extract than in the control. The proper concentration of green-tea extract was $0.03\%$. The growth of soybean sprout in $0.05\%$ green-tea extract was better than the control for the hypocotyl thickness and mot hair. Soybean sprout grown with green-tea extract were better than that with control inappearance, flavor, texture and over-all acceptabilitty.