Tea is an aromatic beverage prepared from the leaves of camellia sinesis. It is the most widely consumed drink in the world next to the water. Extracts of tea leaves contain polyphenols, amino acids, vitamins, polysaccharides and have a stimulatory effect due to its caffeine content. Consumption of tea in India remains modest and due to the presence of carbohydrates tea waste spent is used as a potential substrate for ethanol production. However worldwide demand for ethanol production has been increased in recent years so utilization of leftover tea spent for ethanol production may reduce the cost of the fermentation process. optimization conditions for high levels of ethanol production from leftover tea spent using saccharomyces cerevisiae were determined by alterations of temperature and pH and finally, comparative studies of ethanol production using natural tea spent media to that of commercial production medium leads to the conclusion that the activity of tea spent in ethanol production was slightly high to that of commercial production medium.