Abstract
In thе paper, antioxidant activity (AOA) of tea infusions as a function of infusion time and type or brand of teas as well as a concentration of caffeine were measured. The main components of green tea infusions are identified as epigallocatechin gallate (EGCG), epicatechin gallate (ECG), and caffeine. It has been shown that the antioxidant activity depends on the time of infusion and the degree of tea grinding. while there is a linear dependence between AOA and concentration of caffeine in tea. Thus the only method to reduce content of caffeine in the infusion is a preliminary withdrawal of caffeine from the plant material