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Nutritional components of Ojuk leaf tea and Ojukshoot tea prepared from the leaves and shoots of black bamboo(Phyllostachys nigra Munro) by tea manufacturing process wereevaluated. In addition, the extraction yield of water solublecomponents from these teas in the general tea brewing condition(water extraction in 80 o C for 10 min.) and the contents ofpolyphenol and flavonoid were compared with not only the driedraw materials, but also green tea and mate tea. Finally, offline andonline scavenging activities against 2,2'-azino-bis(3-ethylbenzo-thiazoline-6-sulphonic acid) (ABTS) and di(phenyl)-(2,4,6trinitrophenyl)iminoazanium free radicals were investigated toevaluate the antioxidant activity and explore the componentsshowing ABTS free radical scavenging activity from tea infusion.These results demonstrated that these teas from black bamboocontain various nutritional components and can be used astraditional tea beneficial to human health.Keywords antioxidant · online antioxidants screening system ·Phyllostachys nigra· tea · total flavonoid · total polyphenol(Phylostachys nigra Munro) (Gramineae) (Phyllostachys )   ,  ,       .     2     (Lee , 2007).    5, 18       ,   , , ,         (Kong,1985).         ,     , ,      .    ,  orientin,isoorientin, vitexin, tricin, vattariflavone, luteolin-6-C-(6''-O-trans-caffeoylglucoside)  (flavonoid)   ,      (Kim , 2009).     luteolin-6-C-(6''-O-trans-caffeoylglucoside)  1-buthionine-(S,R)-sulfoximineglutamate      (retinal galglion cell, RGC-5)    ,        (Lee , 2010). ,       /    ,   flavones C-glycoside       (Lee Um,2008),      , , tyrosinase  , angiotensin-converting enzyme(ACE)         (Kim , 2010).    ,

Composition Analysis and Antioxidant Activity of Ojuk (Phyllostachys nigra Munro) Leaf Tea and Shoot Tea