In this study, we assessed the antioxidant capacity of catechins extracted from tea leaves (var TB14) in the tea area of Bao Loc (Lam Dong) by using 2, 2-diphenyl-1-picrylhydrazyl, 2, 2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and potassium ferricyanide reducing antioxidant power methods.