Tea is one of kind drink that most be preferred and consumed the tea community around the world, even most common of the community utilized tea as a healthy drink because it contains antioxidants. Antioxidants can protect cells from damage that caused by the unstable molecules. The determination of tea temperature and optimum time were aimed to know how the influence of the caffeine content of antioxidants, tannin and chatecine. In a flood expected to contain low caffeine levels with high polyphenols.The method in this research was an extraction method that analyzed by using UV-Vis a spectrophotometer. The results showed that the lowest caffeine level was at a temperature 70Â°C for 15 minutes of 0.51 %, the highest levels of tannin was at the brewing temperature 70Â°C for 5 minutes of 4.783 %, the highest cetacean levels were at the brewing temperature 85Â°C for 5 minutes of 1.14 %. So that, the optimum condition was obtained at the brewing temperature70Â°C for 5 minutes, which have antioxidant activity about 56.75%.