In this paper the capability to scavenge the<img alt="" width="28" height="31" src="/UserFiles/Image/fgxb-19910312-261.gif" /> of 17 kinds of Chinese tea by chemiluminesccnce of XO-L system is reported. It is found that the antioxidative activation is different for different kinds of tea. In general

green tea has the highest antioxidization and black tea has the lowwest antioxidization by comparison for green

wulong and black tea. Famous tea has higher antioxdization than normal tea. First-class tea has higher antioxidization than the second-class tea. Some conditions and factors of antioxidization of tea have been determined. All the results suggest that there should be correlation between the antioxidization and the quality and price of tea.