The total antioxidant power of the freshly prepared mixture of 25 types of dried tea leaves was measured according to the iron antioxidant/reducing power (FRAP) assay. The results showed that different teas had very different in vitro antioxidant power and that the antioxidant capacity was strongly related to the total phenolic content of the tea. Expressed as mol antioxidant power/g of dried tea leaves, values ​​ranged from 132-654 µmol/g for black teas (fermented), 233-532 µmol/g for Oolong teas (semi-fermented), and 272-1144 µmol /g for green teas (unfermented). (Benzie et al., 1999).Guohau Cao et al. 1996, measured the antioxidant activities of 22 common vegetables, one green tea, and one black tea using the automated oxygen radical absorbance capacity test. Green and black teas from Camellia sinensis had much higher antioxidant activities against peroxyl radicals than all of these vegetables. However, Camellia sinensis teas also showed pro-oxidant activity, which was not found in any of the vegetables studied. Hui-YIN Chen et al, (2007), examined the antioxidant activities and free radical scavenging effects of aqueous leaf extracts of Psidium guajava L. (PE), Camellia sinensis (GABA tea; CE), Toona sinensis Roem . (TE) and Rosemarinus officinalis L. (RE). The antioxidant power of four nutraceutical herbs was in the order of PE>RE>CE>TE. The antioxidant activities of nutraceutical herbs were evaluated in a liposome oxidation system promoted by Fe3+/ascorbic acid/H2O2. Anna et al, 2010, the research consisted of determining the antioxidant properties of green, black, Pu-erh, white and herbal teas and the content of total polyphenols by Folin-Ciocalteu assay. It has been observed that the antioxidant properties... half of paper... different types of tea (premium black, flavored black, green and fruit tea) and the infusions produced from them are commercially available. Flavonoids were predominantly present as glycosides. Rutin was present at much higher levels in black and green teas. Taheri, Mohammad et al., 2011 examined the antioxidant activity of hot water extract of white, green and black teas measured by three tests of DPPH, TPC and FRAP, they showed antioxidant activity of white tea is of more. Hot water extracts of green and black tea showed statistically significant antioxidant activities (P < 0.05). No statistically significant difference was observed between the antioxidant activities of black tea and tea waste such as bark and old leaves. It was found that the antioxidant capacities of aqueous green tea leaf extracts were almost equivalent to those of aqueous white tea extracts.