Fifty-four polyphenols isolated from tea leaves were evaluated for their inhibitory activities against 14 pancreatic lipase, the key enzyme of lipid absorption in the gut. (-)-Epigallocatechin 3-O-gallate I (EGCG), which is one of major polyphenols in green tea, showed lipase inhibition with an IC50 Of 0.349 mu M. Moreover, flavan-3-ol digallate esters, such as (-)-epigallocatechin-3,5-digallate, showed 14 higher activities of inhibition on lipase with an IC50 of 0.098 mu M. On the other hand, nonesterified flavan-3-ols, such as (+)-catechin, (-)-epicatechin, (+)-gallocatechin, and (-)-epigallocatechin, 14 showed zero and/or the lowest activities against pancreatic lipase (IC50 > 20 mu M). These data suggested that the presence of galloyl moieties within the structure was required for enhancement of pancreatic lipase inhibition. It is well-known that flavan-13-ols are polymerized by polyphenol oxidase and/or heating in a manufacturing process of oolong tea. Oolonghomobisflavans A and B and oolongtheanin 3'-O-gallate, which are typical in oolong tea leaves, showed strong inhibitory activities with IC50 values of 0.048, 0.108, and 0.068 mu M, respectively, even higher than that of EGCG. The A oolong tea polymerized polyphenols (OTPP) were prepared for the assay from oolong tea extract, from which the preparation effectively subtracted the zero and/or less-active monomeric flavan-3-ols by preparative high-performance liquid chromatography. The weight-average molecular weight (Mw) and number-average molecular-weight (Mn) values of OTPP were 2017 and 903, respectively, by using gel permeation choromatography. OTPP showed a 5-fold stronger inhibition against pancreatic lipase (IC50 = 0.28 mu g/mL) by comparison with that of the tannase-treated OTPP (IC50 1.38 mu g/mL). These data suggested that the presence of galloyl moieties within their chemical structures and/or the polymerization of flavan-3-ols were required for enhancement of pancreatic A lipase inhibition.