Tea residue contains approximately 10% pectin， which has the potential to serve as a raw material for edible film production. In this study， alkali-extracted tea residue pectin (ATRP) was employed that its basic composition was determined， and the influence of pectin concentration and the addition of Ca2+ on the rheological properties of ATRP was investigated. Edible films were prepared using ATRP as the matrix material， combined with sodium alginate， konjac glucomannan， and sodium carboxymethyl cellulose， to explore the changes in tensile elongation. The results showed that the ATRP contained 72.3% HG domain， while the side chain 'RG-I domain' accounted for 24.0%， and the solution exhibited non-Newtonian fluid behavior. When the ATRP mass concentration reached 70 g/L， the viscosity of the solution was 5×104 mPa·s， and the resulting gel showed a storage modulus (G′) of approximately 157 Pa and a loss modulus (G″) of approximately 21 Pa， and the gelation transition occurred at 300 s-1， demonstrating a significant increase in viscosity and gel properties compared to the 40 g/L ATRP solution. Furthermore， after adding Ca2+ to a 40 g/L ARTP solution， the maximum increases in its viscosity and gel strength could reach 80 times and 20 times their original values， respectively. but the Ca2+ concentration should not exceed 30 mmol/L. Compared to the film made by only ATRP， the films made by complex reagents exhibited improved appearance and superior tensile elongation properties. Among them， the film made by ATRP - konjac glucomannan (prepare according to a volume ratio of 1∶1) showed the highest tensile elongation， with a maximum load of 280 g (at a stretching time of 70 s)， which was seven times higher than that of film made by only ATRP and 70 times higher in terms of elongation. Therefore， ATRP exhibits promising potential as a raw material for edible film production.