Antioxidants are substances found in the medicinal plants which may have a protective role to play in certain conditions such as heart disease, stroke and some cancers. Polyphenols, which are antioxidant components, can be found in tea extracts. Natural antioxidants have gotten a lot of attention and research since they are effective due to free radical scavenger activity and are thought to be less hazardous than synthetic antioxidants. Tea, along with water, is one of the world's most popular beverages.tea(Camellia sinensis)have clasiifird into green tea,black tea,oolong tea . Spectroscopy is a common method for evaluating antioxidants. It is a hydrogen atom transfer (HAT) based approach that uses the following methods for antioxidant assay: DPPH, ABTS, FRAP, PFRAP and it shows that the tea plant posses the antioxidant property of tea by using various extracts of tea and shows the green tea have more antioxidant property than black tea. The antioxidant capacityMeasured by two techniques electrochemical technique and chromatographic technique.the actual antioxidant conent is given directly in the amperometry technique.