The consumption of medicinal herbs for medicinal purposes is expanding for a variety of reasons (including cultural or psychological) because people believe that consuming natural products is more healthy than commonly used chemical drugs and have less side effects at recommended doses. A study by the World Health Organization found that around 80% of the population in world\\\'s developing countries was trusted with therapies based on herbal medicine and herbal drink are not exception. Herbal drink is referred to any plant source drink that is obtained from brewing plants. Herbal drink preparation is done by boiling or mixing with warm water that can be served in cold or hot form. In this study, the amount of antioxidant activity, total phenolic compounds and flavonoids of the three general of chamomile (Matricaria chamomille), thyme (Thymus vulgaris) and rosella (Hibiscus sabdariffa) herbal tea were investigated. One gram of each plant was mixed in 15ml methanol (80%) and shaked for 24 hours on a shaker at ambient temperature and then filtered by vacuum pump and filter paper. The antioxidant activity of the extracts was evaluated using a Radical Scavenging Capacity reduction (RSC) method with 2, 2-diphenyl-1-picrylhydrazyl (DPPH) at five concentrations and IC50 was evaluated. The amount of total phenol compounds of the extracts was measured by Folin ciocalteu method and the results were expressed in terms of milligram of gallic acid per 100 g of dry herb. Total flavonoids content were measured by aluminum chloride colorimetric method. The research was set as completely randomized design with four replications and the data analyzed by JMP software. The results on antioxidant properties showed that IC50 of chamomile, thyme and roselle tea were 4982, 2505, 11184 mg / l, respectively. Total phenolic content in chamomile, thyme and roselle tea was 798, 646.33 and 471 mg gallic acid per 100 g of dry herb, and the total flavonoid content was reported 524.55, 738.712 and 240.850 mg quercetin per 100 g of dry herb. According to the results of this study, thyme has the most antioxidant properties, while roselle tea has the least antioxidant activity. Comparing the phytochemical properties of the studied plant with related antioxidant properties showed that there was a positive correlation between antioxidant properties and total flavonoid content, and antioxidant properties increased with increasing flavonoid content in the sample.

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