This thesis deals with the total antioxidant activity (TAA) evaluation of various sorts of tea (green, black, half-fermented, white, mate, rooibos and herbal) depending on the process and time of their treatment. The main emphasis is put on testing a new method of measuring the total antioxidant activity by flow coulometry. The results acquired by this method are compared to the results of the chemiluminescent Trolox equivalent antioxidant capacity (TEAC) method which is a standard for measuring the total antioxidant capacity in various materials and raw materials. The work discusses the reasons for the differences in the values found by both methods.