Fruit Juice especially orange (Citrus Sinensis) juice is very desirable for the consumer because of its fresh aroma and flavor, but its shelf life is less than 6 days at 4°C in best conditions during preparation, packaging, storage, handling and distribution. Microbiological quality is the bottleneck for safety and shelf life .So, this study aimed to extend the shelf life of orange juice by using green tea extracts as natural preservatives. The effect of adding green tea extracts by 0.1%, 0.2%, 0.3% to orange juice on the physical, microbial, chemical and sensory properties during storage up to 6 months were evaluated. The most important findings showed that the highest content of antioxidants, phenols and flavonoids for juice with green tea extracts (0.1%, 0.2%, and 0.3%) compared to control sample. While, green tea extracts as the best way to minimize the total number of bacteria in orange juice samples compared with control during storage period up to 6 months. Generally, it could be conducted that using of green tea water and alcoholic extracts may extend the shelf life and raise the nutritional and health value of orange juice.