To develop new green tea beverages and dietary supplements in powder form, the surface of green tea powder (GTP) was modified by spraying a hydrophilic polymer Soluplus (R) (Sol) solution using a top-spray fluidized bed granulator. This enhanced the water dispersibility and powder flowability of the GTP. Spraying with levels of 0.5%-9% Sol polymers improved the flow properties but significant agglomeration occurred in products coated with 3%-9% Sol, but not in those coated with 0.5% and 1% Sol. This suggested that low levels of coating solution inhibited agglomeration. The highest level of water dispersibility and improved flowability with no agglomeration were exhibited by GTP with 1% Sol coating. Overall, surface modification with hydrophilic polymer can improve the flow properties, dispersibility and other properties of GTP. This method might also be useful for developing other novel food ingredient powders. (C) 2017 Elsevier Ltd. All rights reserved.