Microencapsulation is believed to be effective in protecting bioactive components, preserving their stability during processing and storage and preventing undesirable reactions with food matrix. When soursop leafs were made into unfermented tea, they were able to serve as antioxidant, anti-inflammatory agent, anticancer, and antidiabetics. Okra mucilage posseses a high amount of polysaccharide which makes it suitable to be an alternative coating material. The objectives of the research were to examine the effect of core to coating ratio (1:10 and 1:20) and ultrasonication time (15, 20 and 25 minutes) towards the encapsulation of soursop leaf green tea extract with okra mucilage. More coating material and longer ultrasonication time were able to significantly increase the Total Phenolic Content, Antioxidant Activity, and encapsulation efficiency of the microcapsules. Powder recovery was higher when more coating material was used and less ultrasonication time was applied. The size of the microcapsules was smaller when less coating materials was used and longer ultrasonication time was applied.