Abstract: The antioxidant capacity of 10 kinds of tea drink products were compared with antioxidant indexes of total reducing ability,free radical scavenging activity of DPPH·,·OH,O2-·. Then their sensory evaluation with GB/T 23776-2009 methods were carried out in order to demonstrate their acceptance levels among consumers.The result showed that the total reducing ability arranged from the strongest to the weakest was:Lv maofeng Tea,Tibet tea,Zhuyeqing,Coreopsis tinctoria Nutt.,Kang Tea-brick,Chrysanthemum morifolium,Buckwheat Germ tea,dried Lemon,Buckwheat plants tea,and Fresh Lemon. Besides,the dried Lemon performed the highest free radicals scavenging activity of DPPH· 93.58%,while Fresh Lemon was the lowest at only 30.13%;the highest ·OH clearance was 95.87% of dried Lemon,whereas the lowest of Buckwheat Plant Tea's was only17.64%. On O2-· clearance,Tibet Tea showed the highest activity at 85.86%,The lowest was Buckwheat Plants Tea at 9.08%. The total score in sensory evaluation showed Zhuyeqing scores the highest in the analysis of three factors-color,aroma,and taste. In these results,the different antioxidant activity was indicated by different antioxidant indexes. Based on the trend,2 products,dried Lemon & Zhuyeqing showed higher antioxidant activity,and the buckwheat tea was lowest. All of results could be considered as a recommendation for consumers.